Hot Sauce Brown Butter
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In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown. Serve on Vivian Howard's Roast Oysters.
- 4 tablespoons unsalted butter
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
Cook butter in a small skillet over medium heat until it foams then browns (be careful not to let it burn), about 5 minutes.
Quickly transfer butter to a small bowl, scraping in browned solids. Let cool.
Chill brown butter 10 minutes. Stir to distribute solids. Continue to chill, stirring every 10 minutes, until butter starts to solidify.
Stir in lemon zest, lemon juice, hot sauce, and salt. Transfer to a piece of plastic; roll into a log. Freeze 1 hour before using.
Nutritional ContentCalories (kcal) 100 Fat (g) 9 Saturated Fat (g) 5 Cholesterol (mg) 40 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 2 Sodium (mg) 200Reviews Section
Simple Brown Butter-Garlic Sauce
Last week was one of those crazy busy weeks for me. I was scheduled from morning until bedtime every single day. Exhausting! I had hardly any time for food which is painful for me. My time in the kitchen is.
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Last week was one of those crazy busy weeks for me. I was scheduled from morning until bedtime every single day. Exhausting! I had hardly any time for food which is painful for me. My time in the kitchen is my happy time. It relieves my stress and is my creative outlet. I guess I still did a lot of cooking this week, but it wasn’t fun cooking and nothing was new which means my creative side is bursting! Watch out for some fun recipes when I get my hands back in the kitchen!
So on one of those crazy nights where I literally had 15 minutes to get food on the table I whipped out some pre-made raviolis, cooked them (which takes, what, 3 minutes?) and made a brown butter garlic sauce. The longest part was waiting for the water to boil to cook my raviolis so the whole thing came together in less than 10 minutes. Awesome sauce! It gave me 5 minutes left to shoot a few quick photos and wa-la! I was eating and back out the door. I know I’m a bit of a “from scratch” snob, but there are a few things I can feel okay buying premade. Raviolis are one of them. And dang, the kind I used were SO good! You can always make your own and freeze them, too. All I know is, that when I’ve only got 15 minutes, I can still bust out something way better than the drive-thru.
4 tablespoons butter
1 clove garlic, crushed
1. Heat a small saucepan or skillet over medium heat. Melt the butter. Stir or whisk it and cook for 2-3 minutes after it all melts, until it starts to brown. When it starts to get those brown flecks, remove it from the heat and stir in the crushed garlic. Stir or whisk for another 30 seconds. Done.
How to Make Buffalo Sauce at Home
Thanks to Buffalo, NY, we have buffalo sauce (hooray). There’s lots of play when making it at home, but you’re going to start with two main ingredients — butter and hot sauce. No wonder it tastes so good, right?
Melt butter over low heat — I like low since it keeps the butter creamy and there isn’t any risk of it browning. Not that brown butter is a bad thing, it’s delicious. It simply isn’t what we are looking for in our sauce.
When the butter has melted take the pan off of the heat.
Finally, whisk in hot sauce and garlic powder. Whisk until the sauce is smooth and red. We use Frank’s hot sauce, it’s got everything we’re looking for when a craving for buffalo wing sauce hits. That said, it would be fun to play around with other hot sauces (Crystal is popular and I’ve been wanting to try Cholula for a while, too).
We’ve also kicked around making our own hot sauce, but haven’t gotten there yet. I’ll keep you updated!
If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!
- 1 (12-ct.) pkg. small sweet Hawaiian rolls (such as King&rsquos Hawaiian)
- 5 ounces Gruyère cheese slices (about 6 slices), divided
- ½ pound thinly sliced deli turkey
- 1 small tomato, cut into ¼-inch slices
- 6 slices thick-cut bacon (such as Wright Brand), cooked and cut into 2-inch pieces
- 1 ounce Parmesan cheese, shredded (about ¼ cup)
- ¾ cup butter, melted
- 1 tablespoon Dijon mustard
- 2 teaspoons dried minced onion
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon light brown sugar
- ½ teaspoon grated garlic (from 1 medium garlic clove)
- ½ teaspoon Mexican-style hot sauce (such as Cholula Hot Sauce)
Preheat oven to 375°F. Lightly spray an 11- x 7-inch baking dish with cooking spray. Split rolls horizontally (without separating into individual rolls) place bottom halves of rolls in prepared baking dish.
Cover bottom halves of rolls with 3 slices Gruyère cheese, cutting slices to fit in an even layer. Add turkey slices, folding to fit evenly on Gruyère. Place tomato slices in an even layer on turkey. Top evenly with bacon pieces. Add remaining slices of Gruyère, cutting to fit, in an even layer on bacon. Sprinkle evenly with Parmesan. Cover with top halves of rolls.
Stir together melted butter, Dijon mustard, minced onion, Worcestershire, brown sugar, garlic, and hot sauce in a 2-cup liquid measuring cup. Slowly pour mixture over rolls in baking dish, allowing it to soak into rolls. Cover dish with aluminum foil, and bake in preheated oven until cheese is melted, about 15 minutes. Uncover, and continue baking until tops are golden brown and crisp, 8 to 10 minutes. Remove from oven let stand 5 minutes before serving. Serve hot sandwiches from the baking dish
Brown butter is at its best when it's freshly made. If you leave it in the pan after you've cooked it, the residual heat might end up making it dark and bitter instead of nutty. So have your food standing at the ready before you start melting your butter.
Ok, you're ready to brown your butter? Start with half a stick in a small skillet, set over medium heat. Let the butter melt and cook, stirring often, until it's nutty and browned, 4 to 6 minutes. Even though the sauce is made from one ingredient, you'll want to keep stirring it so that the milk solids brown evenly.
Can You Make Pan Seared Halibut Recipe Ahead?
For the best results, make this pan seared halibut with lemon butter sauce right before you plan on serving it. It takes just 10 minutes to cook, so it’s easy to make quickly!
Fish tends to get a little rubbery when it’s reheated and it can be easy to overcook it, so I always recommend making it fresh.
- ½ cup Champagne vinegar
- 2 large sprigs fresh tarragon
- ½ teaspoon black peppercorns
- 1 pound unsalted butter
- 5 large egg yolks
- Kosher salt
- About 2 tsp. lemon juice
In a small saucepan, heat vinegar, tarragon, and peppercorns over medium-high heat until reduced by half, about 5 minutes. Strain into a small bowl and let cool.
While vinegar is reducing and cooling, heat butter in a medium saucepan over medium-low heat until foam has mostly subsided and butter is the color of honey, 25 to 35 minutes. Strain through a fine-mesh strainer. Let cool to very warm but not scalding.
In a blender, blend egg yolks, 1 tbsp. vinegar reduction, and a pinch of salt on low speed. With blender running, in a thin stream (the width of spaghetti), pour in half of hot brown butter then pour in the rest more quickly. Add 2 tsp. lemon juice, then 1 to 3 tbsp. cold water as needed to keep blender moving.
Taste and season with salt. To keep sauce warm up to 2 hours, pour into a metal bowl and nestle in a pot of steaming (not boiling) water, or aerate in a 1-pint whipped-cream siphon*, following manufacturer's instructions (sauce will stay warm and fluffy).
- 6 tablespoon unsalted butter
- 3/4 cup light brown sugar
- 1/3 cup heavy cream
- 2 to 3 tablespoons dark rum
- flaked sea salt (optional)
- In a small (9 or 10-inch) skillet, melt 6 tablespoons of unsalted butter.
- Add in 3/4 cup of light brown sugar and whisk untilt the butter incorporated, sugar dissloves and is smooth.
- Whisk while pouring in 1/3 cup of heavy cream, 2 to 3 tablespoons of dark rum and a splash of vanilla.
- Depending on your preference, keep warm on low heat or let cool to thicken it up.
The World-Famous Hot Brown
INGREDIENTSMakes Two Hot Browns
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 8 oz. Heavy Cream
- 8 oz. Whole Milk
- ½ Cup of Pecorino Romano Cheese
Plus 1 Tablespoon for Garnish
- Pinch of Ground Nutmeg
- Salt and Pepper to Taste
- 14 oz. Sliced Roasted Turkey Breast, Slice Thick
- 4 Slices of Texas Toast (Crust Trimmed)
- 4 Slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape - then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish in the oven. Suggested bake time is 20 minutes at 350º. When the cheese begins to brown and bubble, remove from oven, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
What Is Brown Butter? Plus, Our Favorite Ways to Cook and Bake with It
Some call it liquid gold we say this one-ingredient wonder is a secret weapon for cooking and baking.
It feels like a magic trick every time. Brown butter is a simple one-ingredient sauce, a chef trick that can transform all kinds of recipes, savory and sweet. In mere minutes, a stick of unsalted butter melts, then simmers and sputters, transformed into an intoxicatingly fragrant and impossibly silky brown sauce. As soon as the foam subsides, the milk solids darken and fall to the bottom of the pan, that&aposs the key that you&aposve hit the sweet spot. It&aposs no surprise the French call it beurre noisette, or "hazelnut butter," as that is what your kitchen will smell like when you make it. An unmistakable nutty aroma fills the air, and you&aposre well on your way to better, bolder-flavored food.
Ahead, learn how to make brown butter and get inspired by the many delicious ways to use it on meat, fish, vegetables, pastas, and in desserts.