Cook. Nourish. Heal. Celebrate.

Browned Butter: Savory or Sweet

Posted by Stephanie Meyer on Jun 12, 2013 at 9:48am

Crepes (gluten-free, grain-free) with Browned Butter BerriesBrowned butter (beurre noisette), is having its moment in the spotlight for good reason. Not that butter isn’t beautiful on its own, but a few minutes of carefully applied heat transforms its subtle sweet saltiness to nutty brown cheesiness, creating a rather magical sauce in the process. If you’ve ever bathed your palate in the beauty of sole meunier, you’ve experienced the flavor punch of browned butter. Ditto financier cakes, nothing more than almond flour, browned butter, and egg whites but powerfully rich and lovely. Basically everything is made better with browned butter (popcorn!), so keep this simple technique tucked in the back of your hungry mind for fast, impressive meals.Spaghetti with Sage Browned ButterAs special as butternut squash ravioli with sage browned butter is, remember that the sauce alone can turn a simple bowl of spaghetti into restaurant-worthy fare.

In 10 minutes.

Yes!Crepes (gluten-free, grain-free) with Browned Butter BerriesFor a fast-sweet treat, toss ripe berries into a panful of browned butter and swirl until bright and syrupy. Spoon over crepes, pancakes, or waffles for a memorable brunch.

Recipe for Basic Browned Butter at TC Taste/Minnesota Monthly Magazine.

The pasta in the photo is Tinkyada gluten-free brown rice pasta and it is good. As in, truly al dente delicious. I highly recommend. I picked it up at Linden Hill Co-op, I believe.

The crepes in the photo are gluten-free and grain-free. I’ve been substituting cashew butter for GF all-purpose flour with a fantastic result! Combine 1/2 c. milk, 2 eggs, 1/4 c. cashew butter, and a pinch of salt in a blender. Whir until smooth. Cook as thin pancakes, a few tablespoons of batter at a time, in a small nonstick pan. Eat right away, or cool to room temperature, wrap in plastic, and store in the refrigerator.

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