Browned Butter

There’s just something so comforting about the words, “brown butter.” If you ever find yourself wondering how you can make butter more buttery, (here at the kompromised kitchen, we will not judge you if you do), this is your solution. The browning process really wakes up that rich, smooth butter flavor and adds and almost caramel-like feel. The sage is optional though HIGHLY recommended. Goes great over pasta, fish or as a substitute for regular butter in frosting, cakes or cookies.

butter as it looks when it’s still hot


2 sticks unsalted butter

20-30 fresh sage leaves


In a small pan over medium heat, melt butter. Add sage. Cook until butter browns and sage gets crisp, becoming golden and nutty, about 5-7 minutes.

Be careful not to burn it, but don’t be afraid to let it cook. It’s a fine line but you can detect the difference between the smell of browning and the smell of burning. If you do start to burn, take your pan off the heat for a minute or two. Then, when you put it back on adjust your stove heat accordingly to maintain that simmer.

Cool slightly but don’t allow it to re solidify. Strain the little bits out by pouring into a jar. Add lid and store remainder in refrigerator for a month or more or store on the counter for about a week.



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