Master Recipe

Brown Butter Sauce

makes about ¹/₄ cup

NOTE: Caramelizing the milk solids in whole butter gives this sauce its characteristic nutty aroma, color, and flavor. Once the butter foams, the solids brown quickly and can easily burn, so be prepared to act quickly. Adding the vinegar activates rapid bubbling, so swirl immediately to blend. Drizzle over fish, chicken, or vegetables.

INSTRUCTIONS:

1. Place butter in small, heavy-bottomed, shiny saucepan over medium-low heat. Swirl butter as it melts so it cooks evenly. Once melted (this should take about 2 minutes), the butter will begin to bubble rapidly. Keep swirling often until water in butter evaporates (remaining liquid will become clear) and butter begins to foam, about 2 minutes more. Swirl constantly and watch milk solids on bottom of pan carefully. In a matter of seconds they will begin to turn brown. As soon as solids turn to color of dark toast and liquid turns golden brown, remove pan from heat.

2. Set pan aside for 1¹/₂ minutes. Add salt, pepper, and vinegar and swirl immediately. Let milk solids settle to bottom of pan, about 10 seconds. Drizzle liquid over cooked food, leaving as many solids behind as possible. Serve immediately.

VARIATIONS:

Brown Butter Sauce with Lemon and Parsley

Follow master recipe, replacing vinegar with 1 tablespoon lemon juice. Swirl in 1 tablespoon minced fresh parsley leaves after milk solids settle.

Brown Butter Sauce with Capers and Herbs

Follow master recipe, replacing vinegar and salt with 2 teaspoons small capers and 1 teaspoon caper liquid. Swirl in 1 tablespoon minced fresh dill or parsley after milk solids settle.