Browned Butter

Toasting milk solids.

When creating browned butter you are simply and slowly heating the butter to a simmer which allows the water to evaporate, the milk solids to separate from the fats. They then rise and fall to brown or ‘toast’. But be careful. They can burn easily resulting in a bitter taste.

Take it slow. Allowing them to toast properly gives an extra shot of flavor.

 
Blueberry financier using browned butter.

Blueberry financier using browned butter.

Buerre Noisette

  • Mild nutty flavor

  • Concentrated butter flavor

  • Great for spreads, sauces, and desserts

 
 
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Pairing:

  • Browned Butter + Honey

  • Peaches + Browned Butter

  • Vanilla + Browned Butter

  • Oat + Nutmet + Browned Butter

  • Balsamic + Browned Butter

  • Fish + Browned Butter

  • Fruit + Browned Butter + Cream

  • Blueberry + Browned Butter

  • Pears + Browned Butter

  • Scallops, Soft Shelled Crab

  • Nuts + Browned Butter + Bananas

  • Balsamic (any vinegar) + Browned Butter

  • Chocolate + Browned Butter

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Whipped Brown Butter with Sea Salt & Pink Peppercorn

Simply whip brown butter and spread on toast!