This 1-Ingredient Sauce Makes Everything Better
And it's ready in minutes.
It’s no secret that a little butter can make just about anything taste better. That said, this staple, refrigerator ingredient has a little secret of its own—it’s way better and richer when it’s browned. What’s that, you ask? It’s simple—all you need is a skillet, some heat, and a no more than 15 minutes, and you can transform any dish with an effortless drizzle of brown butter. Also referred to as “beurre noisette,” which translates to hazelnut butter, brown butter is about to become your new go-to, cold-weather topping.
To transform any ol’ stick of butter into a rich, glossy puddle of gloriously nutty brown butter, start with a lightly-colored pan over medium heat. Avoiding a dark pan is key because it’s much harder to tell if the butter has changed colors and fully browned or not. As the butter melts and foams, continue to swirl it around in the pan to ensure even cooking. This should all be a very fluid, gentle process—we’re not trying to burn the bejeezus out of our butter here, okay? You’ll notice that the pale yellow color of the stick of butter will slowly evolve to a tan, and finally to a deeper, brown color. Once the liquid is highly aromatic and a rich shade of brown, then you’re done.
You’ll notice that the milk solids in the butter will leave behind a gritty-looking sediment layer at the bottom of your brown butter. When you pour the brown butter from the skillet, it’s best to leave those behind (you can also strain them if you really want to). You can brown as much or as little butter as you want as a time—the same process will work for a tablespoon as it will for two whole sticks. Do what you gotta do.
Now the fun part—how will you use it?! TBH, this stuff is dangerously good. I won’t explicitly admit that I enjoy baby sips of this stuff (like, I might as well just bite into a stick of butter), but I’m not opposed to such a practice. Drizzle it over roasted veggies, meat, fish, breads, grains, oatmeal, baked goods, or a bowl of ice cream. I’m truly having a harder time compiling a list of food items that it would taste bad on versus the opposite—it’s that delicious. If you’re feeling extra ~nutty,~ you can return your brown butter to the fridge until it has returned to it’s solid state, and use it in your next baked good for an extra pop of deep, rich flavor. Bottom line is that butter makes everything better, but brown butter? Oh man, you’re just going to have to make some for yourself to understand why it’s in a league of its own.