Brown Butter Sauce Recipes

BROWN BUTTER SAUCE

Steps:

• Place vinegar in a large, heatproof bowl.
• Place butter and cream in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and whisk constantly until mixture thickens to consistency of mayonnaise and the milk solids separate out and float to the top, about 5 minutes. Transfer mixture to the bowl of a food processor and process for 20 seconds to break up solids. Return mixture to saucepan and cook over medium-low heat, whisking constantly until it becomes a deep brown, about 3 minutes.
• Add mixture to vinegar (it will foam up). Add salt and swirl bowl to combine; set aside.

BROWN BUTTER SAUCE

Steps:

• Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top.
• Melt the butter in a small frying pan and let it darken to a nut-brown colour.
• Immediately take the pan off the heat and dash in the vinegar.
• Season it with a little salt and pepper and pour it sizzling hot over the eggs.

BROWN BUTTER SAUCE

Steps:

• In a small saucepan over medium heat, cook butter until brown, 2 to 3 minutes.
• Stir in the capers and vinegar; mixture will spatter and foam up. Remove from heat. Continue to stir until foam subsides. Stir in salt and pepper. Pour the mixture on the roe that has been poached in butter.

BROWN BUTTER GARLIC-MAPLE BOURBON SAUCE

Steps:

• Melt butter in a stainless steel skillet over medium heat. Cook, stirring occasionally, until butter turns a golden brown color, 5 to 7 minutes. Butter will foam and then settle down.
• Add garlic and saute until fragrant, 30 to 60 seconds. Stir in crushed red pepper. Reduce heat to medium-low. Stir in maple syrup and lemon juice until combined.

BROWNED BUTTER SAUCE

Steps:

• In a small saucepan, melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat.
• Add 1 teaspoon chopped fresh sage and cook stirring often, until butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat.
• Add 1/2 cup grated parmigiano-reggaino cheese when tossing pasta.
• Toss this with 1 pound cooked pasta.
• Servings is a guess, and times are approximate.
• Enjoy!