BROWN BUTTER

Heat 8 oz (250 g) unsalted butter on mediumlow heat in a small skillet. When the water evaporates, the butter will start to bubble and you must watch carefully as it turns a nutbrown colour to make sure you don’t burn it. Swirl the pan or stir with a spatula. It takes anywhere from 5 to 10 minutes. The milk solids sink to the bottom and brown, the butter itself stays the same colour. It will have a nutty aroma. Pour into a bowl to cool if not using immediately, stirring occasionally. If you leave it in the pan it may continue to brown.

Makes ½ cup (125 mL) brown butter

ADDITIONS TO BROWN BUTTER

1 to 2 tbsp (15 to 30 mL) of each addition

➤ lemon juice or mild vinegar for extra flavour

➤ chopped shallots

➤ chopped parsley

➤ capers