A Note From Brandon Matzek
When butter is heated steadily over a moderate flame, the water within evaporates, the milk solids brown, and the butterfat transforms into liquid gold. This is brown butter. Warm with notes of caramel and toasted nuts, brown butter can be used in both sweet and savory applications. I love using brown butter in banana bread studded with chopped pecans, or as a simple pasta sauce flecked with red chile flakes and chopped sage. It's truly a magical ingredient.