BROWN BUTTER SAUCES RECIPES

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HOW TO BROWN BUTTER | KITCHN



How To Brown Butter | Kitchn image

Provided by Meghan Splawn

Total Time 0S

Number Of Ingredients 1

2 sticks (8 ounces) unsalted butter, cut into uniform pieces

Steps:

  • Melt the butter: Melt the butter in a medium light-colored frying pan or skillet over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
  • Watch carefully: As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.
  • Remove to a heatproof bowl: Once you smell that nutty aroma, and the butter is the color of graham cracker crumbs, take the pan off the heat and transfer the browned butter into a heatproof bowl.
  • Storing the brown butter: Once cool to the touch, transfer to a glass jar and store at room temperature for 5 days or in the refrigerator for up to 2 weeks.

Nutrition Facts : SaturatedFatContent 19.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.0 g, SugarContent 0.0 g, ServingSize Serves 6, ProteinContent 0.3 g, FatContent 30.7 g, Calories 271 cal, SodiumContent 4.2 mg, FiberContent 0 g, CholesterolContent 0 mg

HOW TO MAKE A BROWN BUTTER AND SAGE SAUCE | KITCHN



How to Make a Brown Butter and Sage Sauce | Kitchn image

This simple, classic sauce pairs well with gnocchi, ravioli, tortellini, or really any pasta.

Provided by Valeria Necchio

Categories     Dinner    Sauce

Total Time 720S

Prep Time 120S

Cook Time 600S

Yield 4

Number Of Ingredients 3

8 tablespoons (1 stick) unsalted butter
15 small fresh sage leaves
Kosher salt

Steps:

  • Make the brown butter. Cut 8 tablespoons unsalted butter into 8 pieces. Place in a medium light-colored frying pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to cook, swirling the pan occasionally, until the color goes from lemony-yellow to golden-tan to, finally, a toasty-brown that’s the color of toasted hazelnuts, about 8 minutes total. Meanwhile, pat 15 small fresh sage leaves dry if they’re damp.
  • Fry the sage. Add the sage leaves to the pan and cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt as needed. Use the sage sauce on pasta, tortellini, ravioli, gnocchi, or risotto.

Nutrition Facts : SaturatedFatContent 14.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 1.7 g, SugarContent 0.1 g, ServingSize Serves 4, ProteinContent 0.5 g, FatContent 23.4 g, Calories 212 cal, SodiumContent 72.6 mg, FiberContent 1.1 g, CholesterolContent 0 mg

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