Not double, not triple, but ten, twenty-times of (salty) browned bits.
You’ve never known browned butter this way. You’ll never want to know it any other way.
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The other day, two hours after midnight while I was peeling through the dense jungle of Amazon’s available silicone microwave popcorn makers to be exact, something hit me like a lightening slitting down a tree.
Browned butter.
A glorious thing, absolutely. But what is wrong with browned butter? No, no, let me rephrase. What is missing with browned butter? It’s a beautiful thing that is butter made even more beautiful by letting the remaining traces of milk – an inevitable remnant from the process of making butter from cream – slowly caramelize into speckles of browned bits that, I want to argue, is the unsung hero that truly gives browned butter its celebrated nuttiness and deep, rich aroma.
So here I ask again, as attractive as is, what is missing with browned butter?
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I say, not enough browned bits.
Yes, think about it! Think about how sick browned butter could be if it is accompanied by not double, not triple, but ten, twenty-times the amount of browned bits that separates browned butter from being a component to a stand-alone, self-sufficient sauce all on its own.
Because I’m not just talking about browned bits, but salty, salty browned bits. Relentlessly nutty to a point of almost sweet aroma storming your nasal cavity, with the saltiness bringing out all the nuance of depth and flavor that plain fat couldn’t physically carry by itself (salt can’t melt in oil), this is what I am calling Extra Browns, the late-arriving amplification of what browned butter could’ve, should’ve, would’ve been if everyone has been making it this way. You’ve never known browned butter this way. You’ll never want to know it any other way.
Simply add milk. Simply add milk, my friends.
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Ingredients
- 1 stick (8 tbsp/113 grams) unsalted butter, cut into large cubes
- 3 tbsp (45 grams) whole milk
- 1/2 tsp fine sea salt
Instructions
- Combine unsalted butter, whole milk and sea salt in a small non-stick pot (important, okay?). Cook over medium to medium-low heat, stirring frequently if not constantly, until the liquid has all evaporated, and the butter starts to get foamy on the surface. Push aside the foam with a wooden spoon to check on the milk solids, and continue to cook until they turn gorgeously browned. Pour into a bowl immediately to stop further cooking. The whole process should take about 9 to 10 minutes. Use this liquid gold on whatever your hearts desire.
- UPDATE MARCH 26/2020: If you have big flakes and clusters of browned milk solids during the process, don’t worry just keep going. Once the butter is poured into a bowl, crush them with the back of a spoon.
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14 responses to “Extra-browns Browned Butter”
This is amazing. Can’t wait to try it out!!!
What genius is this!? Thank you thank you thank you.
Did you experiment at all with dried milk powder?
Martina, no I don’t like the taste of dried milk.
Your photos are beautiful! Jeffery Steingarten wrote about a similar method decades ago for a crisp browned butter oatmeal cookie. He added milk powder to increase the caramelized protein, thinking it would keep the water ratios in check. Love your site & recipes!
Christine, no not a fan of dried milk taste, besides butter naturally has liquid milk in them so this way the taste is a natural but intensified progression.
I just returned home from grocery shopping and read this email. Now it’s back to the store for me. I have plenty of butter, but what I’m missing ( and NEED) is asparagus to roast to be served with this amazing sounding butter. I think it just might be better than the seaks we’ll be grilling. You, Mandy, are a culinary genius!!!
Have you had the Malaysian Butter Prawns?
The very original ones (the ones before they added stringed egg) was made this way.
Heat the butter and milk, stir, stir, stir and eventually small round brown balls of butter is cooked with prawns, garlic, chilli and curry leaves.
I just made it,, but I have my concerns about the flecks that lie on the bottom. They are thick and fat, unlike yours, which are tiny and delicate.. Did I do something wrong, or is this how they are supposed to be? Thank you!
Lisa, you have to stir frequently if not constantly, especially towards the end! You can try to use the back of a spoon to crush the fat solids that you’re having ants see if they crumbles.
OMG this is genius
Mandy you have answered my prayers and dreams. This is pure genius – an incredibly delicious genius.
Can I use half and half?
Bethany, hm I’m not sure.. sorry! I want to say yes but again I’m not certain.