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Do you want to know how to brown butter but don't know where to start? Does seeing it in a recipe put you off making it? I get it, I felt the same way before I gave it a go but it is so much simpler than you think. The bonus is, it really does add a beautiful depth of flavour to so many recipes. So join me as we look at the different stages it goes through and how to spot the desired, final result.

A silver pan with a brown handle sits on a black portable stove with brown butter that is foaming and brown bits have floated to the top. A blue spatula with a wooden handle is in shot and is about to stir it.

There are simple steps that make it super easy to brown butter and the recipe below guides you through each phase. After a couple of times you will browning butter with your eyes closed.

The first recipe I created using pata parauri (brown butter) were my Brown butter Chocolate Chip Cookies and Gooey Cookie Pies. These Vanilla Cupcakes also use the same technique. Whipped Brown Butter is also divine spread on my Date and Orange Scones.

Videography and photography taken by Sarah Henderson.

Ingredient Tips for How to Brown Butter:

Ingredients sit of a wooden board that is round.

Butter: I always use salted butter in all of my recipes because of the superior flavour but if you enjoy unsalted, go for it.

Expert Advice:

Do not turn up the heat too much when you are browning butter. A medium heat will slowly brown the butter and add a deep savoury note. If you need more tips, check out my How to Brown Butter post.

Adhere to the 10 minute cooling time of the pata paruari (brown butter) if you are adding it to baking with eggs. This will ensure that there is no unnecessary scrambled egg situation.

Step by Step Brown Butter Instructions:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A silver pan with a born handle sits on a black portable stove with butter that is melted and has started to bubble. It has a wooden spoon in it and a wooden floor is seen in the background.

1. Chop the Butter:

Chop the butter in to cubes.

Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat.

First melt the butter, stirring occasionally.

A close up shows butter that has clarified and the milk solids have separated and have gathered in the centre of the pan. The butter is foamy and bubbling.

2. The Fats will Seperate:

As the heat continues the milk fats will start to separate (these are the white, floaty bits).

Stir occasionally here so nothing sticks to the bottom of the pot. Keep it on the heat until the butter starts to foam.

Brown butter is in a frying pan that is foaming and brown speckles have floated to the top, a spatula is suspended in the air ready to stir.

3. Brown bits float to the top:

Stir it a little bit until the brown bits float to the top. It should smell nutty. (Use the pictures and video as a guide).

From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.

Remove from the heat and pour it straight in to a bowl.

It is now ready to use in so many different ways.

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Brown butter is in a pot that is foaming and brown speckles have floated to the top

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