In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown. Serve on Vivian Howard's Roast Oysters.
Recipe information
Yield
Makes about 6 tbsp.
Ingredients
4
tablespoons unsalted butter
1
teaspoon finely grated lemon zest
1
tablespoon fresh lemon juice
1½
teaspoons hot sauce
¼
teaspoon kosher salt
Need to make a substitution?
Preparation
Step 1
Cook butter in a small skillet over medium heat until it foams then browns (be careful not to let it burn), about 5 minutes.
Step 2
Quickly transfer butter to a small bowl, scraping in browned solids. Let cool.
Step 3
Chill brown butter 10 minutes. Stir to distribute solids. Continue to chill, stirring every 10 minutes, until butter starts to solidify.
Step 4
Stir in lemon zest, lemon juice, hot sauce, and salt. Transfer to a piece of plastic; roll into a log. Freeze 1 hour before using.
Nutrition Per Serving
Calories (kcal) 100 Fat (g) 9 Saturated Fat (g) 5 Cholesterol (mg) 40 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 2 Sodium (mg) 200