Edit ModuleShow Tags

FreshTartSteph Recipe: Browned Butter—Savory or Sweet


Published:

Stephanie Meyer

Browned butter (beurre noisette), is having its moment in the spotlight for good reason. Not that butter isn’t beautiful on its own, but a few minutes of carefully applied heat transforms its subtle sweet saltiness to nutty brown cheesiness, creating a rather magical sauce in the process. If you’ve ever bathed your palate in the beauty of sole meunier, you’ve experienced the flavor punch of browned butter. Ditto financier cakes—nothing more than almond flour, browned butter, and egg whites, but powerfully rich and lovely. As far as I can tell, everything is made better with browned butter (popcorn!), so keep this simple technique tucked in the back of your hungry mind for fast, impressive meals.

As special as butternut squash ravioli with sage browned butter is, keep in mind that the sauce alone can turn a simple bowl of spaghetti into restaurant-worthy fare…in 10 minutes. Yes!

Ditto ripe berries, which lend bright, syrupy color to a panful of browned butter. Spoon over crepes, pancakes, or waffles for a memorable brunch.
 


Basic Browned Butter

Makes 1 cup

8 oz. unsalted butter

Place butter in a medium saucepan and set over medium heat. Butter will melt and then become foamy. After the foam subsides, swirl the pan a few times as brown flecks begin to appear in the butter. Keep swirling as butter grows uniformly brown, removing from heat when butter is a nice golden color. The butter should smell deliciously nutty (not burned).

Sage Browned Butter

Follow instructions above, adding 20 sage leaves to the pan after foam subsides. When butter is browned, sage leaves will be crisp.

Berry Browned Butter

Follow instructions above, adding 1 cup of berries (whole blackberries, raspberries, or small strawberries) to the pan after butter is browned. Continue swirling the pan until sauce is syrupy, about 3 minutes. Add a tablespoon of honey, if you like, and/or a tablespoon of fresh thyme leaves.
 

Edit ModuleShow Tags

Related Articles

Conversation with Napa Winemaker Alison Crowe

Real people work hard, get grape juice in their hair and produce crowd pleasing wine meant to be enjoyed

Three Things to Eat: Feb. 20-26

Food critic Joy Summers reflects on Sunday's Cochon 555 event and offers the best places to get a taste of the chef's pork dishes

Mix it Up for National Margarita Day!

Celebrated every year on February 22, National Margarita Day is good reason to raise a glass with a favorite cocktail
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Conversation with Napa Winemaker Alison Crowe

Real people work hard, get grape juice in their hair and produce crowd pleasing wine meant to be enjoyed

Three Things to Eat: Feb. 20-26

Food critic Joy Summers reflects on Sunday's Cochon 555 event and offers the best places to get a taste of the chef's pork dishes

Mix it Up for National Margarita Day!

Celebrated every year on February 22, National Margarita Day is good reason to raise a glass with a favorite cocktail

The Porkiest Pork Fest In Town: Cochon555

This Sunday you can sample dishes from 5 local chefs who will compete for the title of "Prince of Porc"

Valentine’s Day at Café Alma and Tullibee

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge recommend these hot new hotel restaurants in the Twin Cities
Edit ModuleShow Tags
Edit ModuleShow Tags