Brown Butter Sauce
By America's Test KitchenPublished on December 7, 2011
Time
10 minutes
Yield
Serves 2 (Makes about 1/4 cup)
Ingredients
4 tablespoons unsalted butter, cut into 4 pieces1 tablespoon lemon juice 1 tablespoon chopped parsley
Before You Begin
Drizzle this simple butter sauce over gnocchi, mushrooms, steak, or fish.
Instructions
- Melt unsalted butter in a small, heavy-bottomed, traditional (not nonstick) skillet over medium-low heat. Continue to cook, swirling constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove pan from heat and let stand 1 1/2 minutes. Add the lemon juice and parsley, and salt and pepper to taste; swirl to combine. Let milk solids settle to bottom of pan, about 10 seconds. Drizzle over dish, leaving as many solids behind as possible.
Time
10 minutesYield
Serves 2 (Makes about 1/4 cup)Ingredients
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon lemon juice
1 tablespoon chopped parsley
Ingredients
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon lemon juice
1 tablespoon chopped parsley
Ingredients
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon lemon juice
1 tablespoon chopped parsley
Before You Begin
Drizzle this simple butter sauce over gnocchi, mushrooms, steak, or fish.
Instructions
- Melt unsalted butter in a small, heavy-bottomed, traditional (not nonstick) skillet over medium-low heat. Continue to cook, swirling constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove pan from heat and let stand 1 1/2 minutes. Add the lemon juice and parsley, and salt and pepper to taste; swirl to combine. Let milk solids settle to bottom of pan, about 10 seconds. Drizzle over dish, leaving as many solids behind as possible.
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