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GPMMFM – Brown Butter

by Jimmy Cocktail 19. January 2011 06:26

This is something that while part of this particular recipe, it is also something that you should know how to make as both brown butter and it’s cousin black butter, are remarkably versatile and useful in various dishes. Coloring the butter adds a richness to the flavor that isn’t there at the beginning.

Brown Butter

1/2 lbs butter (Author’s note: Patrick O’Connell calls for lightly salted butter in his recipe, I use unsalted almost exclusively because unless you’ve made the butter yourself, there is no way to know how much salt is really there.)

In a heavy skillet over medium heat, melt the butter, stirring constantly. Increase the heat and continue stirring as the butter foams and begins to turn golden brown. Immediately remove from the heat and pour into a heat-proof container. (Author’s note: You need to move relatively quickly because you can go from brown butter to black butter to burned butter in under a minute.)

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Tags: butter, brown butter, black butter

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Comments (1) -

2/24/2012 5:30:05 AM #

The truth of it is that balanced cooking techniques need to satisfy just THREE basic and simple requirements the food you eat should not have extra amount of fat and salt i.e. should not be full of calories, it should retain it\'s nutrients i.e. it shouldn\'t be empty calories above all, it should taste good.
Great Post, Awesome to find another Food lover

Healthy Food | Reply

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