BROWN BUTTER
About ⅓ cup
Make this quickly in the same skillet you cooked fish in and serve it over the fish, or make it separately to use as a sauce for green vegetables.
Melt in a small skillet over medium-low heat:
- 5 tablespoons butter, preferably unsalted
Cook slowly until the butter becomes light brown and smells nutty, shaking the pan or stirring occasionally so it cooks evenly. Watch as the butter begins to foam; it can burn easily. When the foaming subsides a bit, swirl the pan. You should see browned bits on the bottom of the pan. Remove the butter from the heat. It can be used as is or season with:
- (1 tablespoon finely chopped parsley)
- (1 teaspoon white wine vinegar or lemon juice)
- (Salt and black pepper to taste)
Serve immediately.