Most of the time, burning your food is considered a bad thing; however, brown butter is a delightfully flavorful exception.
Though chefs have been keenly aware of its magic for quite some time, it‘s become a flavor trend that’s likely to continue gaining traction – at least according to the dairy experts at Edlong, who named brown butter the number one trend to watch in their Top 10 Dairy Flavor Profiles for 2025 report.
So, what’s so special about brown butter, and why is it so big all of a sudden?
From Good to Gourmet
Also known as beurre noisette, which literally translates to “hazelnut butter” in French, brown butter has been a staple ingredient in classic French cuisine for centuries, eventually making its way into British and American cookbooks in the 20th century.
On top of adding depth and complexity to both sweet and savory dishes, brown butter is also incredibly affordable and simple to prepare, making it an appealing strategy for restaurants aiming to revamp their menus without increasing their food and labor costs.
When butter is melted over low heat, the water is cooked out and the milk solids are caramelized, leaving a gourmet ingredient with a rich, highly concentrated flavor and a golden-brown hue.
From Restaurants to Retail
While brown butter isn’t associated with one particular season, its nutty, toasted notes pair well with fall and winter flavors, as well as many comfort foods – and younger generations are becoming obsessed with it.
In fact, it generated quite the buzz on TikTok in August after this glowing review of Whole Foods’ Brown Butter Cookie Latte from @foodwithdemetrius went viral: “I don’t know what Whole Foods put in this iced Brown Butter Cookie Latte, but whatever it is, I need them to have it year-round.”
While the seasonal sip isn’t currently available, there are plenty of other ways for brown-butter fans to get their fix, including this Monin Brown Butter Syrup that’s perfect for home baristas, as well as these Brown Butter Sea Salt Shortbread Cookies from Brown Butter Cookie Company.
The Salty has a Brown Butter & Salt Donut on the menu, while the NYC restaurant Third Falcon serves Brown Butter-Calvados Ice Cream as a rotating dessert.
On the savory side, Trader Joe’s makes a Pumpkin Butternut Squash Bisque that’s finished with brown butter and fresh sage leaves.
And for all the home cooks on tight schedules, McCormick offers a Brown Butter Naturally Flavored Seasoning and Black & Bolyard makes Ready-to-Use Brown Butter in three flavors: Original, Salted Honey, and Black Truffle.
The Food Institute Podcast
Is it possible to balance a legacy brand and innovative ideas for a food company? Bibie Wu, chief communications and technical development officer with Del Monte, shares how her company respects its past while looking to the future, and how her dual roles in marketing and product development inform each other and improve the company.
