Recipe: Browned Butter
It possessed the rich nuttiness of dark caramel, without the sweetness. It tasted roasted and full of warmth – cool on the tongue, like regular butter, but with a full flavor that had hints of walnuts, burnt sugar, and toasted bread. It was utterly delicious. We had to stop ourselves from eating it with a spoon.
Turns out this is really a simple thing: cook down a stick of butter until it’s brown. Combine with another stick of butter, salt to your taste, and whip. Put on everything.
Click for step-by-step photos and recipe…
about 3/4 cup
1 cup unsalted butter (2 sticks)
1/2 teaspoon kosher salt, or to taste
• Cut both sticks into small cubes. Set one stick aside in a heatproof bowl.
• Melt one stick in a cast iron or heavy skillet.
• Let it melt over medium heat and cook until the bubbling foam subsides and brown flecks appear on the top. The butter will look rather unappetizing – foamy and scummy on top. (Don’t be fooled – it’s delicious.) When the butter has turned dark brown, take off the heat.
• Let cool for a few minutes, then pour over the other stick of butter. Refrigerate immediately.
• When cool, add salt and whip in a food processor or with a mixer until creamy and smooth.