How to Make Herb Brown Butter

Make brown butter with herbs growing in your garden. It's a simple recipe that will add great flavors to breads, meats and vegetables.

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Photo By: Debbie Wolfe

Photo By: Photo by Debbie Wolfe

Photo By: Photo by Debbie Wolfe

Photo By: Photo by Debbie Wolfe

Photo By: Photo by Debbie Wolfe

Photo By: Photo by Debbie Wolfe

Photo By: Photo by Debbie Wolfe

Photo By: Photo by Debbie Wolfe

Photo By: Photo by Debbie Wolfe

Photo By: Photo by Debbie Wolfe

Herb Brown Butter

There are flavor combinations that are meant to go together: coffee and cream, milk and cookies, eggs and bacon. Joining this list of incredible food combinations is herbs and browned butter. Brown butter is regular butter that has been heated until its milk solids brown. The result is a distinctive toasty, nutty flavor that is unbelievably good. Add some fresh herbs and you have a delicious butter spread that tastes great on many things.

Gather Your Ingredients

Select the fresh herbs you want to use. You will also need a half a pound of room temperature butter.

Phase 1 of Browning Butter: Foaming

Place the butter in a heavy-bottomed sauce pan. Turn the heat to medium-high. At first, the melted butter will foam. The foam is the milk solids.

Phase 2 of Browning Butter: Soap Bubbles

In the next phase, the butter will look like soap bubbles. The butter will start to make popping, hissing and crackling sounds

Phase 3 of Browning Butter: Super Bubbly

The “soap bubbles” will intensify. If the bubbles threaten to overflow the pan, reduce the heat.

Phase 4 of Browning Butter: Milk Solids Darken

You’ll state to smell a wonderful nutty aroma and then all at once, the milk solids will drop to the bottom of the pan. At this point remove the pan from the heat.

Add the Chopped Herbs to the Browned Butter

Add the chopped herbs to the browned butter. When you add the herbs, the butter will bubble up and get fussy again. Pour the melted butter and herbs into a bowl.

Let the Butter and Herb Mixture Cool

Let the butter come to room temperature. It needs to be in a semisolid state in order to whip. Refrigerate the butter briefly if needed before you mix. Using an electric mixer, beat the butter until it’s fluffy.

Place Whipped Butter on a Sheet of Wax Paper

Place the whipped butter on the sheet of wax paper. Try to make it into a “log” by spreading the mixture out in a horizontal line.

Roll Up the Butter Mixture

Roll the butter inside the wax paper like a 1-inch diameter cigar. Twist the ends like a candy wrapper. Pop the cylinder of butter in the freezer in a plastic zip baggie.

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