Deliciously nutty and caramelised brown butter, whipped to soft, creamy peaks. Ready to add a flavour bomb to anything from sourdough to steaks to sweets!
- 250g salted butter (or as much as you like)
Instructions
- Fill a large bowl with ice
- Melt the butter in a pan on medium low heat, stirring occasionally
- The butter will begin to bubble and crackle, then foam and brown specs will begin to form on the bottom. Stir the butter at this point to keep an eye that it doesn’t go black. You want a dark brown colour but not so dark that it is burnt.
- Place a clean bowl over your bowl of ice. Pour your butter into the clean bowl.
- Whisk for a couple of minutes until you have a slightly thickened creamy mixture with a little bit of structure but not fully whipped. Remove from the ice bowl, if you leave it too long it can solidify. (If it does, it’s easy to bring back to a soft whip texture.
- Serve or store on the bench or in the refrigerator if the temperature is hot. Note it will go hard in the fridge (like butter normally would).
