Don’t Throw Out That ‘Burned’ Brown Butter, It’s Delicious

Don’t Throw Out That ‘Burned’ Brown Butter, It’s Delicious

If you’ve ever made brown butter, you’ve probably hovered watchfully over the stove, terrified of stepping away to come back to a nearly-black mess. Luckily, even if this “disaster” does befall you, this past-brown butter has its uses.

Photo by Matt Barber.

You see, brown butter isn’t just one thing. Like so many of us, it contains multitudes. There are actually three types of brown butter: golden brown, brown brown and very dark brown (nearly black). The first two are great tossed into hearty salads, roasted veggies or pasta, but that last one lives for pastries. When chilled and creamed into dough, the butter lends a nutty, toasted, slightly smokey flavour to the dessert, making it a perfect partner for caramel, toffee and apples. (And, though it’s not a pastry, I bet it would be great mixed into homemade ice cream.)

The 3 Kinds of Brown Butter You Should Know How to Make [Bon Appetit]

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