Updated Nov 24, 2014Chatelaine
- Melt butter in a medium saucepan, preferably not non-stick, set over medium. When butter becomes foamy, stir often until it smells nutty and turns dark brown, about 4 min. Immediately remove from heat and pour into a small bowl. Use right away or refrigerate up to a week. To melt Brown Butter, microwave on high for 15 to 30 sec.
Switch it Up!
Fragrant variations to suit every taste
Lemon Brown Butter
Follow recipe. Remove from heat, then stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest.
Thyme Brown Butter
Follow recipe. Remove from heat, then stir in 2 tbsp fresh thyme leaves or 1 tsp dried thyme.
Cinnamon Brown Butter
Follow recipe. Remove from heat, then stir in 1/2 tsp cinnamon.
Four Ways to Use it!
Best-Ever Buttercream Cupcakes
Whip up a batch of cupcakes from chocolate-cake mix. For icing: Refrigerate Brown Butter until it has the texture of room temperature butter, about 20 min. Beat equal amounts Brown Butter and icing sugar, using an electric mixer, until buttercream is fluffy and pale.
Lemony Fish Fillet
Heat a large non-stick frying pan over medium-high. Add 1 tsp olive oil, then 4 sole fillets. Cook until a knife tip inserted into thickest part of fish and held for 10 sec comes out warm, about 2 min per side. Transfer to 4 plates. Add 2 tbsp Lemon Brown Butter , 1 minced garlic clove, 1 tbsp chopped capers and 2 tbsp chopped parsley to pan. Stir until sauce is warm. Spoon over fish.
Easy, Cheesy Linguine
Cook 250 g linguine according to package directions until al dente. Drain and return to pasta pot. Stir in a scant 1/2 cup melted Thyme Brown Butter, 1/2 cup freshly grated parmesan, and 2 tbsp each bread crumbs and chopped parsley. Season with pepper.
Sweet ‘n Salty Popcorn
Drizzle popped plain popcorn with melted Cinnamon Brown Butter to coat. Sprinkle with granulated sugar and salt to taste, then toss to coat.