Browned Butter Sauce Recipes

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BROWN BUTTER SAUCE

Make and share this Brown Butter Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 12m

Yield 4 fluid ounces

Number Of Ingredients 3



Brown Butter Sauce image

Steps:

  • Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top.
  • Melt the butter in a small frying pan and let it darken to a nut-brown colour.
  • Immediately take the pan off the heat and dash in the vinegar.
  • Season it with a little salt and pepper and pour it sizzling hot over the eggs.

Nutrition Facts : Calories 152.5, Fat 17.2, SaturatedFat 10.9, Cholesterol 45.7, Sodium 2.3, Protein 0.2

3 ounces unsalted butter
2 tablespoons white wine vinegar
salt & pepper

BROWN BUTTER SAUCE

This recipe for brown butter sauce comes from "Inspired by Ingredients" by Bill Telepan.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes enough for 4 servings

Number Of Ingredients 4



Brown Butter Sauce image

Steps:

  • Place vinegar in a large, heatproof bowl.
  • Place butter and cream in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and whisk constantly until mixture thickens to consistency of mayonnaise and the milk solids separate out and float to the top, about 5 minutes. Transfer mixture to the bowl of a food processor and process for 20 seconds to break up solids. Return mixture to saucepan and cook over medium-low heat, whisking constantly until it becomes a deep brown, about 3 minutes.
  • Add mixture to vinegar (it will foam up). Add salt and swirl bowl to combine; set aside.

2 tablespoons white-wine vinegar
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
Pinch of coarse salt

BRUSSELS SPROUTS WITH BROWNED BUTTER

Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!

Provided by OCGIRLSTAR

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 6

Number Of Ingredients 7



Brussels Sprouts With Browned Butter image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
  • Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
  • Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
  • Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g

1 ½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 small red onion, chopped
3 cloves garlic, coarsely chopped
2 tablespoons butter

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Sole Meuniere with Browned Butter Caper Sauce image

Steps:

  • Season fillets with salt and pepper.
  • Heat 2 tablespoons clarified butter in each of 2 large saute pans.
  • Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
  • Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

4 (8 ounces) sole fillets
Salt and freshly ground black pepper
4 tablespoons clarified butter
1 cup flour
4 tablespoons finely chopped parsley
4 tablespoons fresh butter
2 tablespoons fresh lemon juice
2 tablespoons drained brined capers, minced
Lemon slices, for garnish

BROWNED BUTTER SAUCE

Make and share this Browned Butter Sauce recipe from Food.com.

Provided by Colorado Lauralee

Categories     Sauces

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 5



Browned Butter Sauce image

Steps:

  • In a small saucepan, melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat.
  • Add 1 teaspoon chopped fresh sage and cook stirring often, until butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat.
  • Add 1/2 cup grated parmigiano-reggaino cheese when tossing pasta.
  • Toss this with 1 pound cooked pasta.
  • Servings is a guess, and times are approximate.
  • Enjoy!

Nutrition Facts : Calories 441.3, Fat 45.6, SaturatedFat 28.8, Cholesterol 126.5, Sodium 1171.7, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 8.3

6 tablespoons butter (no substitutions)
1/2 teaspoon salt
1 teaspoon chopped fresh sage
2 tablespoons heavy cream
1/2 cup grated parmigiano-reggiano cheese

BUFFALO SAUCE

Nutty browned butter adds a wonderful underlying note to this otherwise straightforward Buffalo sauce. The emulsion of hot sauce and that melted butter is key to this condiment's velvety texture, so be sure to whisk well. A cayenne-based bottled sauce like Frank's RedHot works best here, especially when balanced by brown sugar and vinegar. But be warned: You may have trouble stopping yourself from licking the whisk.

Provided by Eric Kim

Categories     sauces and gravies

Time 15m

Yield About 1 1/4 cups

Number Of Ingredients 6



Buffalo Sauce image

Steps:

  • In a small saucepan over medium heat, melt the butter. Continue cooking, gently simmering the butter and stirring the pan occasionally with a wooden spoon, until the milk solids at the bottom of the pan start to brown, 3 to 5 minutes. It should smell nutty and almost like caramel or butterscotch.
  • Remove from the heat and carefully transfer the very hot browned butter to a large, heatproof mixing bowl. Add the garlic, stirring until the garlic is fragrant, a few seconds. Add the hot sauce, brown sugar and vinegar. Season with salt and pepper. Whisk vigorously until emulsified. Taste and add more salt, pepper and brown sugar as desired.
  • Use immediately or refrigerate in an airtight container for up to 1 week. This is an excellent dipping sauce for French fries, roasted cauliflower and any kind of chicken (grilled, roasted or fried), or slathered between two slices of toasted bread in a deli sandwich.

1/2 cup unsalted butter
1 tablespoon finely grated garlic
3/4 cup cayenne-based hot sauce, preferably Frank's RedHot
2 packed tablespoons dark brown sugar, plus more to taste
1 tablespoon distilled white vinegar
Kosher salt and black pepper

BROWN BUTTER SAUCE

Provided by Barbara Kafka

Categories     condiments, side dish

Time 10m

Yield 2/3 cup

Number Of Ingredients 5



Brown Butter Sauce image

Steps:

  • In a small saucepan over medium heat, cook butter until brown, 2 to 3 minutes.
  • Stir in the capers and vinegar; mixture will spatter and foam up. Remove from heat. Continue to stir until foam subsides. Stir in salt and pepper. Pour the mixture on the roe that has been poached in butter.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 17 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 11 grams, Sodium 78 milligrams, Sugar 0 grams, TransFat 1 gram

1/2 cup melted butter
2 tablespoons drained capers
4 teaspoons tarragon vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste

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