Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : Makes about 1/2 cup

How to Make It

Step 1    

In a medium skillet, cook 4 tablespoons of the butter over moderately high heat, swirling the pan, until the milk solids are very dark brown, 3 to 5 minutes. Pour the brown butter into a bowl, leaving the dark solids behind; let cool to room temperature.

Step 2    

Gradually whisk the remaining 4 tablespoons of butter into the browned butter. Refrigerate until slightly thickened, 15
minutes. Season with salt and serve.

Make Ahead

The burnt butter can be wrapped in plastic and refrigerated for up to 3 days. Bring to room temperature before serving.

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