Brown Butter - Pata Parauri

Simple steps on how to make brown butter, the base of many delicious recipes.

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Ingredients

Brown Butter - Pata Parauri

Pata (butter, I always prefer using salted for brown butter)

Instructions

Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat.
It is time to brown the butter which goes through a series of stages.
First it will melt, then 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 and eventually the butter will start to foam.
Stir it a little bit and allow the brown bits to 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.
Remove from the heat. Some recipes will leave the pata parauri (brown butter) just as it is like this, like my Brown butter Chocolate Chip Cookies and Gooey Cookie Pies recipes.
Other recipes will cool the pata parauri (brown butter) and will cool it down over ice, this can be used as a spread for toast or it can be whipped again for other recipes.