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Recipe Detail Page
Brown Butter
Autumn 2017
Brown butter is butter that is slowly melted until the milk solids turn a nut-brown colour. It tastes nutty and is perfect with fish, eggs and in making sauces such as brown-butter hollandaise. Use it in cakes for a nutty flavour—and brown-butter cookies (think shortbread) are incredible. Brown butter keeps for three weeks in the refrigerator.
Makes ½ cup (125 mL) brown butter
1. Heat 8 oz (250 g) unsalted butter on medium-low heat in a small skillet. When the water evaporates, the butter will start to bubble and you must watch carefully as it turns a nut-brown colour to make sure you don’t burn it. Swirl the pan or stir with a spatula. It takes anywhere from 5 to 10 minutes. The milk solids sink to the bottom and brown, the butter itself stays the same colour. It will have a nutty aroma. Pour into a bowl to cool if not using immediately, stirring occasionally. If you leave it in the pan it may continue to brown.
ADDITIONS TO BROWN BUTTER
1 to 2 tbsp (15 to 30 mL) of each addition
➤ lemon juice or mild vinegar for extra flavour
➤ chopped shallots
➤ chopped parsley
➤ capers
Makes ½ cup (125 mL) brown butter
