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Best Browned Butter Recipes

Best Browned Butter Recipes

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Top Rated Browned Butter Recipes

Who knew mashed potatoes could get any better? Add in browned butter, Parmesan cheese, and chives, and suddenly it's a whole new ball game.Recipe courtesy of Jason Goldstein, Chop Happy.

Chef Stephanie Izard served this delicous, creamy soup at the 2011 CMT Artists of the Year dinner that she had the pleasure of catering. The menu for the event was created by her and inspired by the artists' — Kenny Chesney, Lady Antebellum, Taylor Swift, and others — favorite foods and flavors from the South. This soup in particular was one of Taylor Swift's favorites.

Try this brown butter banana cake with toasted coconut mascarpone cheese recipe from Executive Chef Caprial Pence of Bookstore Bar & Café.

I first fell in love with glazed vegetable while studying at Le Cordon Bleu in Paris. I found that the longer the vegetables cook the sweeter and more caramelized they become. - Chef Jennifer

Chef R.J. Cooper at Rogue 24 makes a rich and aromatic bourbon-brown butter pound cake to serve with his chicken liver parfait.

These sweet potato gnocchi are easier to make than they look, and you will soon be totally addicted to that brown butter sauce.This recipe is courtesy of ABC News.

Switch up your regular hollandaise sauce for this delicious brown butter turmeric one!Recipe courtesy of Eggland's Best.

One of my favorite autumn delights growing up in Texas was fresh pecans. My grandmother would gather the nuts from her pecan trees and bring them on Thanksgiving unshelled to share. The family would sit around, visit cracking pecans and what we didn’t eat right from the shell, we would use for pies.For more great recipes like this one, check out our list of every Thanksgiving pie recipe, ever.

My first peach cobbler was from a hole-in-the-wall bakery in Old Town Pasadena, a perfect prelude to shopping and a movie on a breezy summer afternoon. This recipe does its best to mimic that creation, with a bit of browned butter and toasted almonds for depth. When possible, the cobbler is best served warm, but always, always top it with a scoop of vanilla.Click here to see Cozy Comfort Food Recipes.See all peach recipes.

Gnocchi is an easy pasta dish to make at home, and with the addition of a classic fall staple like sweet potatoes, it becomes one of the easiest dishes to whip together for your Thanksgiving celebration.

At once rustic and sophisticated, this dish can be on the table in less than 45 minutes.By Anolon® Gourmet Cookware

Browning butter creates a deep, almost nutty flavor. Throw in some shallots and a few fresh sage leaves and you have a delicious and extremely easy sauce that's perfect with just about everything — proteins, pasta, vegetables. For this dish, I roasted butternut squash, mixed it into whole-wheat pasta, and topped the whole dish with the decadent, buttery sauce.See all butternut squash recipes.Click here to see Butter vs. Olive Oil: What's Better?

This Is Why Brown Butter Has So Much More Flavor Than Basic Butter

If you're not an avid cook or chef, it may come as a surprise to hear that brown butter is actually made from regular butter there's simply just an extra step involved. Seriously! Think about it this way in the simplest of terms: chocolate milk doesn't come from a different cow than regular milk, right? No, of course not. Chocolate syrup is often swirled into milk to make that perfect glass of chocolate milk, just as brown butter is made from heating up regular butter on a skillet.

Still confused? Not to worry. We consulted David Wang, chef de cuisine of Boleo rooftop in Chicago, Illinois, for more insight on why this form of butter yields a more complex flavor than its traditional counterpart.

How exactly do you make brown butter?

"Brown butter is the process of browning the milk solids that are in butter," says Wang. "Depending on what type of butter you buy, the average content of butter is made up of 80 percent fat to 20 percent milk solids and water."

So basically, you're browning a small fraction of the butter.

What is this type of butter used for?

The chef says that this variation of the creamy stuff can be used to caramelize anything from vegetables to meat and that it's used to amplify the flavor of the dish.

"Brown butter is used to impart flavor," says Wang. "Specifically, it tends to impart a flavor of toasted nuttiness, but the flavor spectrum ranges depending on the variation of color of the brown butter."

What makes brown butter a better choice than regular butter?

"Brown butter adds a deeper caramelized flavor to dishes that regular butter can't achieve on its own," says Wang.

Whether you're looking to sear scallops or make a flavorful dressing for sautéed carrots and onions, browning butter is a great way to achieve optimal flavor in a dish.

Any pitfalls to using brown butter over regular butter?

We know we just hyped this type of butter up, but alas, there are some dishes that regular butter is actually better for.

"Brown butter isn't always the best choice for baking purposes when you need the steam from the milk solids to create pockets of fluffiness," explains Wang. "Depending on the recipe, brown butter may need to cool down before using it so if you have time constraints, imparting flavor with butter may not be the best option."

When is it best to use brown butter?

"I definitely recommend experimenting with using brown butter in both sweet and savory dishes to notice the toasty, nutty flavor it adds to your favorite recipes," says Wang,

Now, with all info, we have a feeling you have a solid understanding of how browning butter can take your dish to the next level. Next step: start planning what recipes you want to try it out on!

Notes about this recipe

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Skate Wing With Brown Butter

Skate are bottom-dwelling fish that look like a cross between a flounder and a stingray. These fish are a member of the ray family and​ cousin of sharks, with pectoral fins that are so large that they appear to be wings hence the name "skate wing." However, most people never realize the resemblance to a wing, as skate wing is usually purchased skinned and filleted.

Skate wing has long been a favorite in French cuisine and is becoming increasingly popular with American chefs as they discover its mild, sweet taste and succulent flavor. Saltwater anglers catch lots of skates while looking for other fish, and they are perfectly tasty once you skin them, remove the tough centerline of cartilage, and cook them gently. If you're new to cooking this fish, be sure not to overcook them or they will become rubbery. You need to cook for only a few minutes until the flesh is opaque and starting to flake.

This French-inspired skate wing with brown butter recipe keeps things simple but delicious so the flavor of the skate can truly stand out. Besides, brown butter makes everything taste better.

13 Rich and Nutty Brown Butter Recipes

Whisk brown butter into a tangy, mustardy dressing for creamy fingerling potatoes.

Sweet summery corn and toasty browned butter stand out in this simple five-ingredient pasta &mdash fancy enough for guests and ready in minutes!

Excellent with coffee or tea, this moist cake has lots of crisp, salty, buttery crumbs on top.

Brown butter is a sublimely simple sauce. Emphasize the butter&rsquos nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.

Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.) Bryce Gilmore marinates them, then tosses them with a wonderful and unusual dressing he makes by cooking butter until brown, then puréeing it with marcona almonds and sherry vinegar.

Try stuffing store-bought pasta sheets with a sweet pumpkin and ricotta filling. Ready-made ravioli won't hold a candle to this homemade version.

This cake can be made in advance, but we love it when the filling is warm and syrupy. If you have about 20 minutes to make the filling just before assembling the cake, go for it.

Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Reserve a little browned butter to drizzle on the potatoes just before serving.

If you love cannelloni stuffed with ricotta cheese, try this twist with pumpkin filling.

This fine-grained three-layer cake, fragrant with notes of cinnamon and ginger, captures all the best flavors of the holidays.

Lori Baker gives classic chocolate-chip cookies a delightful tweak by browning the butter for the dough to add a hint of nuttiness. The dough will need to sit overnight in the refrigerator, so plan accordingly.

This beautiful dessert is a nice change from the traditional pie &mdash a thin layer of sliced peaches is baked in a buttery egg filling. Make sure to use real butter margarine and substitutes don't do justice to the recipe.

Hasselback Butternut Squash with Browned Butter

Trade out sweet potatoes for this buttery, golden brown butternut squash dish.

You can make this dish ahead of time, and then refrigerate the roasted butternut squash up to 1 day. To serve, bring to room temperature, then warm at 375°F for 10 to 20 minutes.

  1. Heat oven to 425°F and place the oven rack in the top third. Brush a rimmed baking sheet with oil.
  2. Melt 2 tablespoons butter in a small skillet over medium heat and cook gently, swirling the pan until it starts to turn golden brown. Add chopped sage and, as soon as butter is evenly browned, transfer to a medium bowl and let cool slightly. Once cooled, mash remaining 2 tablespoons butter into browned butter to make a paste, then add garlic and a pinch each salt and pepper.
  3. Meanwhile, peel butternut squash halved lengthwise, then scoop out and discard seeds. Place a wooden spoon on each side of squash half and cut slits 1&frasl4-inches apart down rounded side of squash, using spoon handles as a guide so as to avoid cutting all the way through squash. Place a few small sage leaves in the slits.
  4. Season squash with 1&frasl2 teaspoon each salt and pepper mixture and brush with butter. Roast, brushing with butter mixture every 10 minutes, until tender, 65 to 75 minutes. Cut into pieces before serving.

PER SERVING 107 CAL, 6.5 G FAT (3.5 G SAT FAT), 15 MG CHOL, 140 MG SOD, 1 G PRO,13 G CAR, 4 G FIBER

Cocoa Brownies with Browned Butter and Walnuts

Position rack in bottom third of oven preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Step 2

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

Yield Serves 4 , Makes 1/3 cup

  • alcohol-free
  • egg-free
  • kidney-friendly
  • peanut-free
  • low-potassium
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • low-sodium
  • red-meat-free
  • low-carb
  • fish-free
  • vegetarian
  • shellfish-free
  • sugar-conscious
  • soy-free
  • wheat-free
  • Calories 212
  • Fat 23.4 g (36.0%)
  • Saturated 14.8 g (73.9%)
  • Carbs 1.7 g (0.6%)
  • Fiber 1.1 g (4.5%)
  • Sugars 0.1 g
  • Protein 0.5 g (1.1%)
  • Sodium 72.6 mg (3.0%)



Wooden spoon or heatproof spatula


Make the brown butter. Cut 8 tablespoons unsalted butter into 8 pieces. Place in a medium light-colored frying pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to cook, swirling the pan occasionally, until the color goes from lemony-yellow to golden-tan to, finally, a toasty-brown that’s the color of toasted hazelnuts, about 8 minutes total. Meanwhile, pat 15 small fresh sage leaves dry if they’re damp.

Fry the sage. Add the sage leaves to the pan and cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt as needed. Use the sage sauce on pasta, tortellini, ravioli, gnocchi, or risotto.

Recipe Notes

Salted butter variation: You can use half salted butter if you like your sauce to be less sweet.

Storage: The cooled sauce can be refrigerated a few days, or frozen in ice cubes trays for up to 2 months. Let frozen cubes sit out until room temperature before using.

At Kitchn, we know how important it is to find recipes that are worth your time. That’s why every tutorial — like this one — features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Questions or feedback for us? Say hello: [email protected]

A native Venetian with a background in Cultural Studies and Gastronomy, Valeria has been working in communications and marketing for the food industry while also pursuing a passion for cooking, writing and photography. As a food and travel writer, she has contributed stories on matters of Italian food culture and traditions to a variety of publications. Her debut cookbook, Veneto, a recipe book on the food of her origins, was published by Faber & Faber in 2017. Valeria currently lives, works, cooks and writes in the Langhe region of Northern Italy.

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.


  • 2 cups butter
  • 6 cups unsifted powdered sugar
  • ¼ cup (2 oz.) bourbon
  • 1 tablespoon heavy whipping cream
  • ½ teaspoon vanilla extract

Melt butter in a medium saucepan over medium, stirring often, until butter is fragrant and golden brown, 8 to 10 minutes. Remove pan from heat immediately pour butter into a small heatproof bowl. Let stand 15 minutes. Cover chill until butter is cool and almost firm, about 1 hour, stirring every 15 minutes.

Beat chilled brown butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until fluffy, 3 minutes. Gradually add powdered sugar, beating on low speed until well blended and smooth, 2 minutes. Stir together bourbon, cream, and vanilla in a bowl. Add to butter mixture beat until smooth, 2 minutes.

The Best Brown Butter Chocolate Chip Cookies

I grew up in a ‘because I said so’ household.

“Why can’t I have an Easy Bake Oven?”, I no doubt said in the whiniest voice ever. “Because we have a real oven and because we said so!” was likely the answer from my very reasonable parents.

“Why can’t I wear these filthy overalls and Nirvana inspired grunge flannel to church!?” I’d ask my mom as we were rushing out of the house, almost late for service. “For so many reasons, but mostly because I said so!”. Thank goodness for mothers.

“Why can’t I drive a car like all of my friends who have cars that their parents bought them to drive!?” Gah… what a brat I was. My parents response was likely somewhere along the lines of, “You’re crazy. You’re lucky there’s food in the fridge for you to eat. You’ve only been on the planet for 16 years and we care too much about you, and our cars, and about other people on the road to ever merge the three. Also BECAUSE WE SAID SO! Get out of our faces starting now. ” Thanks parents.

In that vein, I bring you the BEST Chocolate Chip Cookies EVER… because I said so (and also because of browned butter).

I think I’ve posted this recipe on my blog before, but I’ve found a renewed spirit for these cookies after my friends at King Arthur Flour put these Brown Butter Chocolate Chip Cookies to the test. They asked, in step-by-step pictures of butter melting and flour whisking, if these cookies were the very best there are. The answer is up to you, really. Are the cookies that come out of your oven after mixing up this dough the best you’ve ever had?

The answer in my opinion: HECK YES!! Obviously, and because I said so!

One a scale of 1 to croissants, chocolate chip cookies are pretty simple to bake. There’s not a lot of attitude, but there are a handful of things that need to go more right than wrong when making this cookie batter.

– Half of the butter is browned to a golden amber color. The milk solids in the butter will also brown and gather at the bottom of the skillet. Make sure every bit of these browned butter bits make it into the batter. We want all of their flavor!

– Measuring the 2 1/4 cups of flour needed for this recipe is a big deal. We’ve talked about measuring cups vs. kitchen scales and learned the best way to measure flour into measuring cups. It takes a light but deliberate touch.

– A stand mixer or hand mixer is nice for incorporating the butters, sugars, and eggs. A wooden spoon, elbow grease and patience will also yield the same effects.

– I like to mix the dry ingredients, chocolate chunks, and nuts by hand. We can get good bottom-of-the-bowl scrapes and we’re less likely to over-beat the dough. Taking it easy is best.

– Chocolate should be dark and in large chunks, or milky and in round disks. You get to do whatever you want. That feels good.

– Do you really need to chill the dough before baking the cookies? Well…. yes! Also… no. I try my best to chill the dough for at least 30 minutes before placing it in the oven to bake. Chilling the dough allows the dough to relax and allows the flour to absorb and settle in the with moisture added to the dough via butter and eggs. I find that chilling the dough will create a slightly more plump cookie with extra body. Baking the cookie straight away will create a slightly more flat cookie. Nuance.

– Why with the salt all up in the cookies and all up on top of the cookies? Because I said so.

Here’s why these are the very BEST Chocolate Chip Cookies around.

Using butter two ways (browned and softened) helps create a chewy and crisp texture. Chewy on the outside and crisp around the edges.

Adding just a touch more than 2 cups of all-purpose flour helps maintain the not-totally-flat-and-frustrating quality of the cookie.

Brown sugar and an extra kick of molasses lend depth to the sweetness.

Dark chocolate and a touch of sea salt pair bitterness and salty tang to the sweet cookies.

They’re perfect because of brown butter, sea salt… and because I say so.

The Best Brown Butter Chocolate Chip Cookies

makes about 3 dozen cookies

recipe from The Joy the Baker Cookbook

1 cup (16 tablespoons) unsalted butter, softened to room temperature

1 cup light brown sugar, packed

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 cup bittersweet chocolate chips

1/2 cup coarsely chopped pecans

coarse sea salt, to sprinkle on top

Line two baking sheets with parchment paper and set aside.

Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes.

Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.

Beat in the vanilla extract and molasses.

Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth the mixture will lighten in color and become fluffy.

Add the egg and egg yolk, and beat for one minute more.

Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.

Use a spatula to fold in the chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough.

Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.

Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2″ between the cookies they’ll spread as they bake.

Sprinkle the cookies with sea salt, to taste — as much or as little as you like.

Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.

Serve warm or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.

Watch the video: ΤΟ ΚΑΛΥΤΕΡΟ ΓΕΡΜΑΝΙΚΟ ΚΕΙΚ - Συνταγή της Μέρκελ Γκαλιαμάνας


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    You will not make it.

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    This was and with me.

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