Burnt Butter

Chef Paul Berglund cleverly mixes melted butter with softened butter, so the finished spread has a creamy texture and mild, nutty flavor.

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  • Servings: Makes about 1/2 cup

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  • 1 stick unsalted butter at room temperature, diced
  • Kosher salt

How to make this recipe

  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.

  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.

Contributed By Published July 2014

457468 recipes/burnt-butter 2014-06-08T07:45:49+00:00 Paul Berglund dips-and-spreads|sauces-and-condiments|fast|make-ahead|staff-favorite|vegetarian|breakfast|brunch july-2014 recipes,burnt-butter 457468

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