I am a big fan of browned butter. I could pretty much eat it with a spoon alone, it is just that good. It has so much more flavor than plain ol’ butter; when browned it takes on a very nutty, caramelized flavor.
My only problem with it is how long it takes to cook! I am working on my patience level but sometimes you just want to say screw it and eat the partially browned butter already. Don’t succumb to this easy way out like I have done in the past. Brown the butter fully, on medium heat not scorching, to gain the most from this recipe enhancer.
And let me tell you, nothing is better than a browned butter sage sauce drizzled all over ravioli. I often buy just frozen ravioli from Whole Foods and kick it up a notch with this simple sauce. Taste gourmet but only takes a few patient minutes of your time. It is sure to get you endless compliments from your guests, and you can pretend it was a lot hard and took a lot longer than it actually did.
Browned butter can also add a lot of depth of flavor to dishes in more subtle ways. It lends a nutty, caramel-y flavor to foods both sweet and savory.
When making a rue I will usually brown the butter. Then instead of using mozzarella to make the cheese sauce, I will add parmesan which matches the nuttiness of the butter. I highly recommend this! Once again turning ordinary to extraordinary, we are all about that at Feastly.
Experiment for yourself and discover how this secret ingredient enhances simple ingredients!