I burned my brown butter

[Anonymous]

Tips to make it work next time, please!

[Anonymous]

Low heat and lots of swirling/brushing down the sides of the pan with a heatproof silicone spatula. Only the butter solids brown, so the rest of the butter will look clear still. Keep your eye on the butter solids and remember that it will continue to cook after you remove the pan from the heat due to residual heat. You've got about a 2-second window between deliciously browned butter and inedible black butter!

[Anonymous]

Thanks--my recipe said medium/high, which is probably where I went wrong. How long should it take on low heat? Are we talking more like 2 minutes or 5 minutes or more?

[Anonymous]

Also do you plunge the plot into ice water after removing from the heat or just pour the browned butter into a bowl?

[Anonymous]

Probably more like 2 minutes (and just dump into a bowl when you are done).

[Anonymous]

Thanks! I had to try it three or four times, but I finally got it. Appreciate the help.