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French · Sauce / condiment
Brown Butter
Butter simmered until the milk solids toast, giving a concentrated, nutty, sweet flavor. Use less of it than plain butter for sauteing, scrambling eggs, tossing pasta or spreading on toast.
- YieldMakes about 170 g, 4 servings
- Hands-on15 min
- Total32 min
- Difficulty
Ingredients
- 225 gunsalted butter, cut into pieces
To serve
- to tasteflaky sea saltoptional
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