Brown butter

Method

To brown butter is to cook out the milk solids in butter and, in doing so, create a nutty and caramelised taste. Brown butter is a favourite in any classic kitchen: It's gives a really rich, complex depth of flavour to dressings, and we also use it to glaze an omelette or baste a cake. Its savoury warmth adds another dimension to any dish. 1. Melt the butter in a pot on medium heat and slowly start to cook it. Stir the butter occasionally with a whisk to make sure the solids are equally browned. 2. When the butter has caramelised to a semi-dark colour, remove the pot from the heat. 3. Pour the butter through a fine strainer, then use a fine mesh to remove the solids and sediments. 4. You can store the brown butter in the fridge and melt it when you want to use it.