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

About This Blog

Minnesota Monthly's Taste Blog 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 Taste bloggers.

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

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.

3 Things to Eat This Week: May 2-6

Where to find a Nutella-stuffed pretzel and possibly the best fried-chicken sandwich in the Twin Cities
Edit ModuleShow Tags
Edit ModuleShow Tags