Brown Butter

In short, brown butter creates an intense nutty and sweet flavor that enhances just about anything you bake, sauté or you drizzle it over, especially chicken or seafood.  It is a trick to get this right because there is a fine line between brown butter and BURNT butter, with the latter being disgusting.  You might have a few misfires but once you master it this will become a staple of your cooking.

Take the amount of unsalter butter that you will need and put it in a sauté pan over high heat and let melt, you will see it bubble and then brown.  At the same time prepare a bowl to pour the butter in and add 10% of refrigerated butter to the bowl. So for every stick of butter that you brown, add an additional teaspoon of butter to the bow.

You should stir with a wooden spoon to scrape up the brown bits until it is brown but not black, that is a big difference in the flavor profile, pour the melted butter into the bowl with the still cold butter and watch it bubble.

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