Brown butter is made by essentially toasting the milk solids in butter so that it turns a rich, nutty brown. It is often used in French cuisine to make delicately flavored pastries and sauces, and it can also be used as a straight condiment on things like pasta and mashed potatoes. Brown butter is actually quite easy to make, and it can add a new level of flavor to otherwise less interesting dishes, so it is well worth learning. All you need is a sturdy saucepan, a heat proof spatula, and some unsalted butter.

In French, brown butter is known as beurre noisette, or “hazelnut butter,” a reference to the nutty flavor, aroma, and color that brown butter has. Some recipes may specifically call for it, especially in the case of pastry, and brown butter can also be added to pastry to make it more interesting. In addition, brown butter can be mixed with ingredients like sage, parsley, or lemon juice to turn it into a butter sauce for things like fish and sauteed vegetables.

To make brown butter, take unsalted butter and put it into a cold saucepan. Melt the butter on a medium heat setting, stirring periodically to make sure that the butter does not burn. The butter may start to foam slightly, which is quite normal. As you stir, the simmered butter will begin to turn brown. When it has browned evenly, remove it from the heat. A fine balance must be struck between browned butter and burned butter, so be especially attentive at the end of the process to avoid ruining your butter.

Brown butter can be used immediately or stored under refrigeration in an airtight container for several weeks. It can also be frozen, although make sure it is completely cool to avoid the formation of condensation which may ice over. When reheating brown butter which has been chilled or frozen, be very careful not to burn it. Try warming it in a double boiler, and keep a close eye on it so that it does not burn.

You can use brown butter in many of the same places that you would use conventional butter. The slight taste of nuts complements a wide range of dishes, from biscuits to ravioli. It can also be used in unusual places, like dressings for salads and spreads. One of the most popular dishes with brown butter is a brown butter and sage sauce for pasta, especially nutty filled pastas like pumpkin ravioli or squash tortellini.