The Best Type Of Butter To Use When Browning

If you've tasted browned butter, you know that this simple technique is more than a trend. The ingredient brings a toasty aroma and irresistible depth of flavor to any dish. For this reason, it's a popular addition to many recipes, from savory pasta to decadent cookies. Taking the extra time to brown your butter when cooking is well worth the effort, but if you're going to go through the trouble, you'll want to be sure you're doing it right. While good technique is always important in the kitchen, much of the success of browning butter comes down to the type of butter you are using.

For the best results when browning, you'll want to use high-quality butter because it has more fat. Browned butter is the result of butter undergoing the Maillard reaction. You've probably heard of the term before — this is the same chemical reaction that gives your grilled meat its signature sear and your caramelized onions their mouthwatering smell. When your butter reaches the temperature required for browning, its components undergo a process that essentially caramelizes the solids (sugar and fat) in the pan. This occurrence is the secret to making the butter turn that lovely golden-brown color and gives it its signature scent and toffee-like flavor.