A heated butter in which the proteins have browned. This process creates a butter with a rich, nutty taste. It only consists of one ingredient but packs so much flavour that it is used as a sauce for fish and vegetables.
Recipe makes one litre.
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- Gently melt the butter in a saucepan on low heat.
- Cook whilst stirring continuously until brown specks starts to form in the butter.
- Strain the butter and set aside to cool.
- As a finishing touch for vegetables or pan-fried fish.
- Use the sauce as part of a different sauce.
- Use the sauce as part of a vinaigrette.
- Use the butter to prepare fish.
- Use the set butter for bread and pastries.