Classic Brown Butter
1m 0s prep 5m cook 6m ready
About ⅓ cup Make this quickly in the same skillet you cooked fish in and serve it over the fish, or make it separately to use as a sauce for green vegetables.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 5 tablespoons butter, preferably unsalted
- (1 tablespoon finely chopped parsley)
- (1 teaspoon white wine vinegar or lemon juice)
- (Salt and black pepper to taste)
Let's Cook
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Step 1.
Melt in a small skillet over medium-low heat: 5 tablespoons butter, preferably unsalted
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Step 2.
Cook slowly until the butter becomes light brown and smells nutty, shaking the pan or stirring occasionally so it cooks evenly. Watch as the butter begins to foam; it can burn easily. When the foaming subsides a bit, swirl the pan. You should see browned bits on the bottom of the pan. Remove the butter from the heat. It can be used as is or season with: (1 tablespoon finely chopped parsley); (1 teaspoon white wine vinegar or lemon juice); (Salt and black pepper to taste)
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Step 3.
Serve immediately.
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