For those of you who have followed my blog before, you know I like to incorporate batch and freezer cooking methods into our everyday meals. Every once in a while, I like to post a recipe of a staple that can be made in a big batch, and then include three different ways to use it. This week, I will be sharing some of my favorite recipes using brown butter.
Brown butter is something that most people have heard of/used by now as it has quickly become a popular method to add flavor to recipes ranging from pastas to cookies to vegetables. Is it worth the hype? My answer is a resounding yes. When used right, it adds nuttiness and warmth and depth of flavor in a way you just can’t get otherwise.
Despite the amazing flavor, it is one more step that sometimes I don’t have time to make. Recently I discovered a game changer. You don’t just have to brown butter for an individual recipe. You can actually brown butter ahead of time, making a large batch, and store for later.
Once you allow the butter to cool, you can store in the fridge for 1-2 weeks, or in the freezer for 2-3 months. When freezing, ice cube trays or silicone muffin molds are ideal. Freeze in the trays/molds, then pop out and store in a freezer bag and use as needed.
This week, I’ll be sharing three recipes that all utilize brown butter. Check back throughout the week to make the following:
- Crispy Skillet Gnocchi and Kale with Brown Butter Cream Sauce
- Brown Butter Loaf Cake
- Creamy Brown Butter Polenta
Also, I’ve already got a handful of brown butter recipes here, so look through recipe archives or google “wright family table brown butter” for additional ideas.
Some tips for browning butter:
– Keep an eye on the pan. Butter tends to go from barely browning to overdone and burnt in moments (and usually always the moments I happen to look away and think I can multitask!).
– Once at the desired level of browning, I remove from the stove top and often from the hot pan right away to prevent further browning, especially if I have taken it to the edge of doneness. Brown butter is incredibly hot right off the stove. Use caution when transferring!
– Brown butter, once cooled, doesn’t act exactly like regular butter that you would spread on toast or rolls. The consistency is different. This works though for most recipes, but just keep this in mind. If you want more of a creamy, whipped type consistency, you can cream some into regular butter to create a “brown butter” butter.
– When you freeze or store in the fridge, divide up into known quantities to make it easier to use in recipes. I like to store 4 ounces (1/2 stick) together.
- Unsalted butter (I usually brown up 3-4 sticks at a time).
- In a pan over medium-high heat, melt butter. Continue cooking, stirring frequently and adjusting temperature down if butter is splattering too much, until butter begins to brown on the bottom and becomes a golden brown color and smells nutty. This will take about 5 minutes or so. Remove from heat and let cool. If not using right away, store in the refrigerator until ready to use (up to 2 weeks) or freezer (up to two months).
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