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How to Turn Butter into Liquid Gold

Use this staple ingredient to create an incredibly rich, nutty flavor that enhances both savory and sweet dishes alike. It only takes 5 minutes!
How to Turn Butter into Liquid Gold
How to Turn Butter into Liquid Gold
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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A Better Butter

Browning butter is a French technique that creates a rich, nutty flavor. The aromas that come from your stove will blow you away! The versatility of browned butter makes it appropriate for sweet and savory dishes alike (think pasta sauces, but also chocolate chip cookies). In fact, you can sub in browned butter for melted butter in most recipes! Browned butter keeps for a few days in the refrigerator, or can be stored in an ice tray in the freezer. Be warned, things can go from golden brown to charred black real quick, so give these instructions a good read before trying it for yourself.

Step 1

Place a light-colored pan on the stove over medium heat. The light color will help you keep a close eye on the hue of your butter. Slice your butter (use unsalted) into pieces to allow it to melt evenly, and toss them into your pan.

Step 2

As the butter begins to melt, swirl the pan to promote even melting. If you’re feeling fancy, this is where you can add in some fresh herbs like sage, thyme, or rosemary.

Step 3

You will see foam begin to form. As it heats further, the foam will disappear. You’re on the right track! Watch your butter carefully as it turns from creamy yellow to toasty brown.

Step 4

Just as you become overwhelmed with the urge to sip up the liquid goodness with a straw, it’s time to remove the pan from the heat. As soon as you see the butter turn a toasty brown color, transfer your butter into a heat-proof dish for it to cool.

That’s all there is to it! Try your browned butter in one of these fabulous recipes. Remember, you can swap in browned butter whenever melted butter is called for to get even more use out of it.

PASTAKETO

Creamy Zucchini Fettuccine

Leanne Brown

Zucchini and summer squash are so abundant in the warmer months. This simple pasta is like a lighter, brighter fettuccine alfredo. It also comes together in no time--the veggies will be ready by the time your pasta is cooked!

PESCATARIANSIDE DISH

Caramelized Butternut Squash

Sweet and Savory by Shinee

Irresistibly buttery and sweet, this roasted butternut squash with cinnamon feeds a crowd, which makes it the perfect addition to your holiday menu!

DESSERTPESCATARIAN

Classic Brownies

SideChef

Chocolatey and fudgy, these are hands down the easiest and most luscious brownies around.

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