Brown Butter

Name: Brown Butter Recipe
Cook time: 10 min
Total time: 10 min
Ingredients: 1 cup unsalted butter (, softened to room temperature)

by Sabrina Snyder

Last Update: September 20, 2025

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Servings

Cook Time 10

Total Time 10

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Brown Butter is the perfect way to enhance practically any recipe with its rich, nutty flavor. Easily make golden brown butter on the stove.

You can use melted Browned Butter to drizzle over Mashed Potatoes, Shrimp Alfredo Pasta, and many other savory recipes.

Sabrina’s Brown Butter Recipe

Rich, golden Brown Butter makes an amazing dip or topping for savory dishes. It’s a delicious finishing touch to go with potatoes, pasta, vegetables, or meat recipes. Regular butter is gently cooked, until the butter solids begin to toast. This process gives the its rich golden color and nutty aroma.

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Ingredients

▢ 1 cup unsalted butter , softened to room temperature

Instructions

Add softened butter to a stainless steel skillet or saucepan (if you use a dark skillet it will be harder to see the color of the butter) on medium heat.
Let the butter melt, then begin whisking as the butter starts to break down and get foamy.
Keep whisking until the moisture that’s making popping noises breaks down into small brown particles.
Keep whisking until the liquid begins to brown and you can smelly the nutty aroma then remove pan from the heat and immediately pour butter into a heat safe bowl to cool.
Let cool for 5 minutes before using in recipes.

Notes

Depending on what kind of pan is used, and the amount of butter, browning typically takes 5-10 minutes.

Nutrition

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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