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Whipped Brown Butter

Whipped Brown Butter

Brown the Butter:

Place the salted butter in a medium-sized saucepan over medium heat.
Let the butter melt completely, then continue to cook it, swirling the pan occasionally.
The butter will foam up and then start to turn golden brown. You'll notice a nutty aroma as the milk solids toast.
Watch closely, as the butter can go from brown to burnt quickly. Once it's a deep amber colour, remove it from the heat and add lemon juice to stop the cooking and cool it down.

Cool the Butter:

Pour the browned butter (including the flavourful brown bits) into a heatproof bowl.
Let it cool at room temperature until it begins to solidify but is still soft enough to whip. This may take about 30–60 minutes, or you can refrigerate it briefly, checking every 10 minutes to prevent it from hardening completely.

Whip the Butter:

Put heat-proof bowl over another bowl with ice. Using a whisk, whip until light and fluffy. As the butter cools, it will thicken, this may take around 3-5 minutes. Season to taste.

Optional Add-ins:

For extra flavour, you can mix in a teaspoon of honey, maple syrup, or a pinch of cinnamon while whipping.

Serving Suggestions

Spread on warm bread, muffins, or pancakes.
Use as a topping for roasted vegetables or grilled meats.
Store in an airtight container in the fridge for up to a week. Let it soften slightly before serving.

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