BUTTER TIP

A classic component in French cuisine, brown butter is deliciously nutty and aromatic when done right. However, as many cooks will know, the line between browned and burnt can be easily crossed if the technique isn’t executed well. A few handy tips to consider: try a shallow pan, always use unsalted butter, stir constantly as soon as it is foaming, and immediately take off the heat once the butter turns a golden, caramel colour and has a toasty aroma.