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I put this on baked haddock (cod or any mild, white fish). Makes a world of difference and adds a ton of flavor to a fairly bland baked fish. Highly recommend it.
This recipe worked wonderfully!
I did it! It was so easy and delicious. Thank you for the tips. Used it to top some organic butternut squash with mushroom and toasted pistachios. Yum. My house smells divine too.
Love your recipe! I add a little brown sugar, toasted pecans, nutmeg, and cinnamon and pour it over butternut squash
I used this twice, the first time was great!!! My kids loved it! Even my picky eater! But the second time it was just bland. I used the same butter but I used more, about 2 1/2 sticks. I was making a big pot. I followed the recipe. It was the same color, no black pieces. Anyone know what I did wrong this time? Too much at one time maybe??
Hi, Jennifer! Emma here, managing editor. My best guess is that you didn’t cook the butter long enough. If you double the amount of butter, the cooking time will also be roughly doubled. You can always tell when browned butter is ready when you start seeing those brown flecks and the butter starts smelling really nutty!
Ok, I try that. Thank you for the response.
That brown butter certainly does look wonderful. Hopefully I’ll try to make it one of these days. You’ve really out done yourself once again, Elise!
Yum! I like to do this and then toss a ham steak in to cook in the brown butter. Gives some nice flavor to the ham!
I could never get this quite right. This worked GREAT! Thanks!
I need help! I tried to brown 1 cup of grass fed butter for over 10 minutes in a pot and it never browned! What did I do wrong? Do I have to use a pan?? Any help would be greatly appreciated. Thank you.
Hi Anne, that is so strange! Did you use a light colored pot so you could see the browning take place? You might want to use a wider, shallow pan.
What kind of butter do you buy for browing. Any name brands?
New to this. I want to make spaghetti factorys broccoli dish.
Hi Kathy, I usually use Clover or Land o’Lakes brand butter, but you should be able to make brown butter with any true butter.
Brown butter with a sprinkling of toasted pine nuts over butternut squash ravioli. Delicious and perfect for autumn!
I have a cornbread recipe that has sour cream & brown butter in it. Everyone loves it & they always ask me what the ingredients are. When I tell them it’s the brown butter that makes it so good they say “what is brown butter” they think the butter comes brown from the store.
Oh, that’s funny LOL! Thanks Patricia!
I use it to make persimmon pudding for Thanksgiving!
I will like to use it for baking cake. What effect do you think it will have? Expecting your reply. Thanks.
Hi Akintolayo, most cake recipes I know of call for solid butter that you whip up to get some air into, with sugar. It’s probably not a good idea to sub melted butter of any kind, browned or not, with a recipe that calls for solid butter. But if you find a recipe that calls for melted butter, browning the butter first will only give it a more wonderful flavor.
Couldn’t you just let the browned butter re-solidify by putting it in the fridge in a dish once it has been browned?
Yes, you are right. You could easily do that. That said, melting the butter changes it, even if you chill it again. It won’t necessarily work the same way in a baking recipe that calls for solid butter. But it’s worth a try if you want the browned butter flavor!
I tried to brown butter using baking butter and it didn’t go golden brown colour.it melted into a yellowy liquid,no foam or browning.
Did l use the wrong butter?
Hi Christine, sounds like you may have used something that wasn’t butter, or it was butter that was already clarified like ghee.
Chocolate Chip Cookies!! Frosting of course. :)
I use brown butter on egg noodles with some cottage cheese mixed in. Sounds odd and a lot of people don’t like cottage cheese but they love the combination once they try it.
Hi Sheila, what a great idea!