Brown Butter

Brown Butter

There are few things that can totally transform an ordinary food of any kind like brown butter. The simple act of placing butter over heat seems to be no big deal, until you taste what it can do. I experimented with it recently with a can of whole kernel corn. All I did was drain the corn and gently heat it on the stovetop, browned the butter and added it to the corn … wow! What a difference! Suddenly that hum-drum corn was bursting with interesting flavor and depth. When I served it to unsuspecting guests, they immediately asked where in the world I was able to find fresh sweet corn so early in the season! Try it yourself. All you need is a cooktop, skillet (with a long light colored bottom is best so you can easily see when the butter browns), butter and time.

Brown Butter

Yield: 1/2 cup

1 stick (1/2 cup) unsalted butter

Place the butter in a skillet over medium heat. The butter will bubble and foam after melting. Stir occasionally and watch it carefully. You want it to brown but not burn. It should take anywhere from 3-5 minutes. Remove from heat as it turns to a deep amber color. Use immediately or refrigerate for later use.


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