How Do You Know When Brown Butter Is Actually Done?

If you've ever taken a bite of a chocolate chip cookie or a warm cinnamon roll baked from scratch and noticed a deep, rich nuttiness, chances are it's thanks to brown butter. Not only is brown butter a fantastic addition to baked goods, but it also enhances savory dishes, whether in a simple sage and brown butter sauce over pasta or Andrew Zimmern's decadent fried eggs.

You might think your brown butter is done when it's, well, brown, but the process is more nuanced than that. In fact, it's easy to either burn the butter or not brown it enough — the sweet spot happens in a brief window of time. To get expert advice on perfecting the art of browning butter, Food Republic spoke with Alexa Carter, recipe creator at In Alexa's Kitchen. According to Carter, there are a few key signs that indicate when brown butter is ready.

"The first thing is the butter will have a nutty aroma that hits your nose immediately," she said. "Slowly after you smell that, you'll see that the milk solids will separate and become brown. It's necessary to mix the butter every [10 to 15] seconds until it starts to brown." While the milk solids darken when it's ready, the butterfat itself will remain golden — keep heating, and you'll risk burning it.

If you've had trouble browning butter in the past, there are a few things you can do to ensure success every time — including using a light-colored pan. "I've made the mistake of using a dark pan[,] and then I have no idea when the butter starts to brown," Alexa Carter says. "You need a [light-colored] pan so you can see the process." As the butter warms and begins to bubble — Carter suggests keeping the heat at medium — you'll need to stir continuously and keep a close eye on your pan to ensure it doesn't burn. The best tool for stirring, according to Carter, is a baking spatula. "It doesn't scrape my pan and it's easy to clean."

Another useful trick is to start with slightly softened butter rather than butter straight from the fridge. If the butter is too cold, you run the risk of uneven cooking — while the center remains cold, the outer layers will brown (and burn). Cutting the butter into smaller cubes also helps promote even browning.

Once your butter is browned and ready to use, keep in mind that some of the liquid evaporates during the process. To compensate, it's always best to brown an extra half to one tablespoon of butter beyond what the recipe calls for. That way, you won't ever come up short.