Recipe for browned butter
In a time where chia pudding, avocado toast, and Buddha bowls are trendy, butter might not be the most “hip.”
– but now, as autumn has arrived, our eating habits typically change a bit.
After a long period when the warm weather invited grilling and light salads and dressings, the cooler times now make us crave slightly heavier and “warming” dishes.
– So butter must be on the table, if you ask me. Because it’s the butter that makes it! 🙂 And browned butter is a very easy way to serve a delightful butter sauce for dinner.
Butter sauce might sound intense or very fatty, but don’t be fooled. Because browned butter has such a strong flavor, you don’t eat a lot of it.
When the butter browns, it develops a wonderful, round, and very rich nutty flavor that pairs excellently with both meat, potatoes, and vegetables.
It’s easy to make, it smells fantastic, and it goes with most dishes.
Personally, I think browned butter/butter sauce is perfect for tossing with good homemade pasta, and I’ve also served it with a sous vide pork tenderloin that I had rolled in herb breadcrumbs.
Ingredients
- 100 gram Butter
Instructions
- Cut the butter into smaller pieces.
- Put it in a pot and place the pot on the stove.
- Melt the butter over medium heat (7 out of 14 on my stove). Avoid stirring it. As the butter melts, the whey will settle at the bottom.
- Turn up the heat when the butter has melted (11 out of 14 on my stove).
- Stir it every other minute. It should come to a boil to develop the good nutty flavor and aroma, but the temperature should not be too high - this will give a burnt taste to your browned butter.
- Let the browned butter run through a cheesecloth or a cloth diaper - optionally into a mason jar if it is to be saved for later, or into a bowl.
- The browned butter is now ready to serve.
