Why brown butter? Let us entice your senses with this simple, easy technique that packs a punch of flavor. Imagine a big bowl of delectable little ravioli pillows stuffed with savory roasted pumpkin all swimming in a nutty, buttery sage sauce. Are you convinced? Get your nose ready. We’re going to need it for this technique timeout. Let us show you how to take your cooking repertoire up a few flavor notches whether in a brown butter cobbler or a simply divine, heavenly pasta sauce.
- A pan
- Take 4 tablespoons unsalted butter and cube them into small, even pieces. This is more efficient and allows you more control than dumping one big piece of butter in the pan.
- Turn your heat to medium-high.
- Swirl the pan every so often. Look for the milk solids from the butter to start separating from the butter fat. They look like little milk clouds.
- At this point, pay close attention with your nose and eyes, for the point when the milk solids will start to smell like roasting hazelnuts and small brown bits will appear at the bottom of the pan. Continuously swirl the butter in the pan so you can see the color changing.
- Trust your nose before you trust your eyes! This happens very fast and to avoid burning, you’ll want to err on the side of caution to pull the pan off the heat once you see the amber color brown bits in the butter.
Here are three ways we love to use brown butter in the JoyFoodly kitchen:
1) In our brown butter summer cobbler.
2) For a great ravioli pasta sauce. Just add chopped sage to the brown butter and toss it with your pasta.
3) For scallops or a nice pan seared fish, we like to mix the browned butter with some tomato puree (about 1 cup) and the juice of one orange. Blend this in a blender. Then reheat on very low heat when ready to serve with your seafood.
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