HOME > Chowhound > Home Cooking >

Yummy Browned Butter

sandylc Apr 17, 2012 12:36 PM

I LOVE browned butter. It adds so much flavor. Here is one of my favorite recipes using it:


What does everyone out there do with browned butter?

  1. Click to Upload a photo (10 MB limit)
  1. hotoynoodle RE: sandylc Apr 17, 2012 12:37 PM

    i frequently make blondies from smittenkitchen's blog and use brown butter. love it.

    3 Replies
    1. re: hotoynoodle
      sandylc RE: hotoynoodle Apr 17, 2012 01:00 PM

      That's a really good idea......

      1. re: hotoynoodle
        LN2008 RE: hotoynoodle Apr 17, 2012 01:04 PM

        I second this.. and this one. http://smittenkitchen.com/2009/06/che...

        1. re: LN2008
          rstuart RE: LN2008 Apr 17, 2012 02:33 PM

          That is SO GOOD. I have also made it as a tart (originally a Bon Appetit recipe), and also with raspberries.
          Another good use of brown butter is in friands.. which handily also uses up egg whites.

      2. c
        ctfoodie RE: sandylc Apr 17, 2012 01:18 PM

        i pour it over Uova da Raviolo. i add a touch of sage to the brown butter. YUM!

        1 Reply
        1. re: ctfoodie
          justme123 RE: ctfoodie Apr 17, 2012 01:25 PM

          +1. I also add a little lemon juice (so, lemon juice, sage and browned butter)...mmmmm I actually grow sage in my garden just so I have it on hand to make this

        2. s
          sandylc RE: sandylc Apr 17, 2012 01:36 PM

          Starting this thread may have been a bad idea....too many good suggestions.....

          1. goodhealthgourmet RE: sandylc Apr 17, 2012 01:38 PM

            another vote for using it blondies - in fact, i just suggested it in another thread within the past couple of days. it also adds a delicious, can't-quite-put-my-finger-on-it element to brownies.

            do you ever make granola or granola bars? they're crazy good with browned butter. as are chocolate chip cookies. and browned butter frosting & icing are pretty terrific too (try it on pumpkin or carrot cake).

            on the savory end, drizzle it on asparagus, roasted root vegetables or pasta (squash ravioli with browned butter & sage is divine). or mix with a bit of lemon juice or balsamic, add some fresh herbs, and you've got a lovely light sauce for chicken, fish (trout & scallops are two of my faves) or vegetables.

            you can also use it to make a wonderfully nutty compound butter or "spread." brown half a stick of butter, let cool for a few minutes at room temp, then chill completely in the refrigerator. once chilled, blend thoroughly with the remaining half-stick (use the FP or stick blender), and season to taste with salt if desired.

            1 Reply
            1. re: goodhealthgourmet
              sandylc RE: goodhealthgourmet Apr 17, 2012 01:54 PM

              Thanks...I never thought of it for granola - next batch.

              I have used it with squash ravioli and sage - and I've added walnuts to this mix, as well. Oh, and parm, too.

              Roasted veg...another one to try.

            2. i
              ilikefood RE: sandylc Apr 17, 2012 01:54 PM

              America's Test Kitchen's Perfect Chocolate Chip Cookies.
              Brown 10 TB unsalted butter, melt in an additional 4 TB butter after removing from heat.
              2 other keys to getting multiple raves for "Best chocolate chip cookies EVER!" :
              Toast chopped nuts (I use pecans and walnuts).
              Use high quality chocolate chips- Guittard, .Callebaut, Ghiridelli

              I'd link or print the complete recipe but I'm afraid the very nice Mr. Christopher Kimball would sue me for every penny I'm worth and more.

              1. The Professor RE: sandylc Apr 17, 2012 02:02 PM

                I have lots of uses for browned butter but one of my favorites is my grandmother's simple, peasant food way...
                Browned butter with wide egg noodles and farmers cheese (or 'pot style' cottage cheese) and a dash of salt. Sometimes with cabbage added, more often without.

                If I'm making a bread that requires a fat as one of the ingredients, I'll often use browned butter for that as well...it brings a nice richness to the bread.

                1 Reply
                1. re: The Professor
                  goodhealthgourmet RE: The Professor Apr 17, 2012 02:10 PM

                  your grandmother's dish reminded me, i used browned butter (and honey) in a noodle kugel for the high holidays several years ago, and i think it was probably the best one i've ever had.

                2. Tom P RE: sandylc Apr 17, 2012 02:31 PM

                  The best cornbread ever :)


                  1 Reply
                  1. re: Tom P
                    goodhealthgourmet RE: Tom P Apr 17, 2012 02:34 PM


                  2. Emme RE: sandylc Apr 17, 2012 08:31 PM

                    i make sooo many cookies starting with browned butter (solids and all).

                    also great in:

                    -tart crusts

                    -streusel cakes (in the cake and streusel - for the cake, i brown then chill to resolidify then soften slightly)

                    -for searing scallops

                    -in pancakes, waffles

                    -in crepes

                    Show Hidden Posts