Recipes Burnt Butter Be the first to rate & review! Chef Paul Berglund cleverly mixes melted butter with softened butter, so the finished spread has a creamy texture and mild, nutty flavor. Slideshow: How to Make Cultured Butter By Paul Berglund Paul Berglund Restaurant: The Bachelor Farmer (Read a review) Location: Minneapolis Why He's Amazing: Because he's redefining Nordic cooking in Minnesota with his sophisticated and modern treatment of its humble ingredients. Culinary School: Self-taught background: Oliveto (/sites/default/files/akland, CA), Rustica Bakery (Minneapolis), Heartland Restaurant (St. Paul) Quintessential Dish: Poached eggs, braised celery root, savoy spinach and porcini whey Heritage: He was raised in St. Louis. "My father's side is 100 percent Swedish." Former Career: Officer in the US Navy On the Bachelor Farmer: "Our food is, first and foremost, representative of where we are, which is Minneapolis, the upper Midwest, but there's a strong Nordic heritage here. [The food is] inspired by Nordic cooking but not necessarily attached to any hard and fast traditions." What He'd Be If He Wasn't a Chef: A park ranger Food & Wine's Editorial Guidelines Updated on July 1, 2014 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 30 mins Yield: Makes about 1/2 cup Ingredients 1 stick unsalted butter at room temperature, diced Kosher salt Directions 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. 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. Rate it Print