Where Can You Buy Brown Butter (And Should You?)
Brown butter, also known as beurre noisette, is surprisingly versatile but can be tricky to make perfectly. You can find pre-made brown butter at specialty food stores and select online retailers, though making it yourself is generally preferred for optimal freshness and cost-effectiveness.
The Allure of Beurre Noisette
Brown butter, with its nutty aroma and rich, complex flavor, has become a darling of chefs and home cooks alike. It elevates simple dishes to gourmet heights. What was once a chef’s secret weapon is now a widely appreciated ingredient. Its versatility is astounding – from savory sauces and baked goods to enriching ice cream and even cocktails, brown butter adds a depth of flavor that is hard to replicate. The subtle transformation of butter into beurre noisette unveils a treasure trove of flavor potential.
Benefits Beyond the Flavor
While the flavor is undoubtedly the main draw, brown butter also offers some practical advantages. It can:
- Enhance Texture: The solids in browned butter contribute a subtle, sandy texture that adds interest to dishes.
- Extend Shelf Life (Slightly): The browning process removes some of the water content, theoretically extending the life of the butter, though prompt use is still recommended.
- Offer a Unique Aromatic Profile: The nutty, caramelized fragrance is almost as enjoyable as the flavor itself.
The Home Browning Process: A Delicate Balance
Making brown butter seems simple enough, but mastering the process requires attention and a bit of practice. Here’s a breakdown:
- Choose Your Butter: Unsalted butter is generally preferred, allowing you to control the salt content in your final dish.
- Melt and Watch: Place the butter in a light-colored saucepan over medium heat. Watch it melt and begin to simmer.
- The Transformation: As the butter simmers, the milk solids will separate and sink to the bottom. These solids will begin to brown.
- Color is Key: Keep a close eye on the color. You’re looking for a golden-amber hue, similar to hazelnuts. The aroma will be nutty and fragrant.
- Stop the Browning: Once the desired color is achieved, immediately remove the pan from the heat and pour the brown butter into a heat-safe bowl to stop the cooking process. This is crucial to prevent burning.
- Strain (Optional): Some recipes benefit from straining the brown butter through a fine-mesh sieve to remove the browned milk solids. However, these solids are where much of the flavor lies, so consider leaving them in.
Common Mistakes and How to Avoid Them
Despite its simplicity, brown butter is surprisingly easy to mess up. Here are some common pitfalls:
- Burning the Butter: The most common mistake is letting the butter burn. Continuous monitoring and immediate removal from heat are crucial.
- Using Too High Heat: High heat can cause the butter to burn quickly and unevenly. Stick to medium heat for a more controlled browning process.
- Ignoring the Aroma: The aroma is your best guide. If it smells acrid or burnt, you’ve gone too far.
- Using Dark Cookware: Dark pans make it difficult to see the color change, increasing the risk of burning.
- Not Removing From Heat Immediately: Even off the heat, residual heat can continue the cooking process. Transferring to a cool bowl halts the process.
Brown Butter Buying Options: The Reality
While making brown butter at home is often the best choice, there are situations where buying it pre-made might be desirable. Here’s where you might find it:
- Specialty Food Stores: Gourmet food shops sometimes stock brown butter, especially those known for their pastry ingredients. Call ahead to confirm availability.
- Online Retailers: Certain online food suppliers specialize in unique ingredients and may offer brown butter, often in small batches.
- Prepared Food Sections: Some high-end grocery stores may use brown butter in their prepared foods, like cakes or cookies. This isn’t directly buying the butter, but getting the flavor.
- Artisan Bakeries: Some artisan bakeries may sell small quantities of their house-made brown butter.
Table: Comparing Homemade vs. Store-Bought Brown Butter
| Feature | Homemade Brown Butter | Store-Bought Brown Butter |
|---|---|---|
| Freshness | Generally fresher, made on demand | May have been sitting on the shelf |
| Cost | More economical | More expensive |
| Control | Full control over the browning level | Limited control |
| Availability | Always available with butter on hand | Can be difficult to find |
| Additives | None, unless you add them | May contain preservatives or other ingredients |
| Effort Required | Requires active monitoring during browning | Requires a trip to the store or online order |
Brown Butter Alternatives: When DIY Isn’t an Option
If you can’t find pre-made brown butter and don’t want to make it yourself, consider these alternatives:
- Nut Oils: Toasted hazelnut or walnut oil can provide a similar nutty flavor.
- Butter Extracts: Some butter extracts can mimic the richness of brown butter, though they lack the complexity.
- Brown Sugar: Adding a touch of brown sugar can contribute a caramel-like sweetness that complements nutty flavors.
Frequently Asked Questions
What exactly is brown butter?
Brown butter, or beurre noisette, is simply butter that has been cooked until the milk solids have browned, imparting a nutty, toasty flavor. The process creates a deeper, more complex flavor than regular melted butter.
Is brown butter the same as clarified butter?
No. Clarified butter has its milk solids and water removed but isn’t browned. Brown butter takes the clarification process a step further by toasting the milk solids.
How long does brown butter last?
Properly stored brown butter can last for up to a week in the refrigerator. Ensure it is in an airtight container. The flavor might diminish slightly over time.
Can I freeze brown butter?
Yes, you can freeze brown butter for up to three months. Use an airtight container or freezer bag to prevent freezer burn.
What’s the best type of butter to use for brown butter?
Unsalted butter is generally recommended because it allows you to control the salt content in your recipe.
What do I do if my brown butter burns?
Unfortunately, burnt butter is ruined. The bitter flavor is impossible to remove, and you’ll need to start over with fresh butter.
Can I use brown butter in any recipe?
While it’s versatile, brown butter doesn’t work in every recipe. It’s best suited for recipes where its nutty flavor will complement the other ingredients.
How can I tell if my brown butter is ready?
Look for a golden-amber color and a nutty, toasted aroma. The milk solids at the bottom of the pan should be a deep brown but not black.
What are the dark specks in my brown butter?
Those are the browned milk solids, which are responsible for the flavor. They’re perfectly safe and desirable!
Can I make brown butter in the microwave?
While possible, it’s not recommended. The microwave doesn’t provide the even heating needed for controlled browning, increasing the risk of burning.
What’s the difference between beurre noisette and black butter (beurre noir)?
Beurre noisette is browned to a nutty, golden-amber color. Beurre noir is cooked longer, until the butter is dark brown and the milk solids are nearly black. Beurre noir also often includes vinegar or lemon juice to balance its intense flavor.
Besides baking, what else can I use brown butter for?
Brown butter is fantastic in savory dishes. Try it in sauces for pasta, drizzled over roasted vegetables, or used to sauté fish or chicken. It also adds a unique depth to ice cream and cocktails.