I have a confession to make I have a new love, which happens fairly often. This love is for browned butter. Toss in some fresh garden herbs, and it’s heavenly love.
Sage is my current favorite herb to add to the browned butter. However, thyme and oregano, basil and rosemary are a close second. I haven’t tried mint, cilantro, or parsley. YUM, the hot salty butter turns the fresh herbs into crispy morsels of savory crunch. Dip a chunk of bread in, drizzle it over some green beans, or roasted vegetables, or toss with a favorite pasta. It’s browned butter what’s not to love!!!
Here are some tips on how to make browned butter.
1.Heat the butter on medium heat.
2. Use at least 2 tbsp. of butter.
3. The butter will initially foam and the the browning will start to happen.
3. As soon as you see the brown bits start to form on the bottom of the pan remove the pan from the heat and add the herbs.
4. Return the pan to the heat and continue to cook until the herbs are crispy. Take care to not burn the butter.
Here is a short video on how to make browned butter. Substitute any herb(s) for the sage.
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- heavy bottom fry pan
- 8 ounces butter
- 1/2 cup herbs sage, oregano, thyme, cut into ribbons
- Put the butter in a heavy bottom saucepan or fry pan. You can make as little as one or two tablespoons.
- Cook butter on med-high heat.
The butter will get all bubbly and frothy.
Once the bubbles stop and there is just foam watch it closely as this is when the browning occurs.
- When you see bits of brown (looks like bits of browned flour) appear in the bottom of the pan, add in the herbs.
The herbs should be chopped or cut into ribbons before adding to the butter.
- Remove from heat and serve.