Probably not exactly the most healthiest of ingredients and not new either, the art of browning butter is a French classic called Beurre Noisette, the technique is simple. You melt the butter and toast the milk solids, this is where you transform the butter in to a flavour bomb with a deep nutty and butterscotch aroma.

Butter has started to make a come back wining foodies back who wish to cut down on their ultra processed intake of margarine in favour of going back to real butter.

The Science

The Maillard Reaction: This isn't just melting; it's a chemical reaction between the amino acids and sugars in the milk solids. This is the same science that makes seared steak or toasted bread taste so good.

The "Brown Bits": Those dark specks at the bottom are where the flavor is concentrated. Make sure you scrape them all into your bowl or recipe!

Quantity Matters: Because you are boiling off the water (which is about 15-18% of butter), you will end up with less volume than you started with. If a recipe calls for 1 cup of brown butter, start with about 1 cup + 2 tablespoons of regular butter.

The Milk Powder Hack: If you want "extra" brown butter flavor, add a teaspoon of non-fat dry

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