BROWN BUTTER SAUCE
Make and share this Brown Butter Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 12m
Yield 4 fluid ounces
Number Of Ingredients 3
Steps:
- Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top.
- Melt the butter in a small frying pan and let it darken to a nut-brown colour.
- Immediately take the pan off the heat and dash in the vinegar.
- Season it with a little salt and pepper and pour it sizzling hot over the eggs.
Nutrition Facts : Calories 152.5, Fat 17.2, SaturatedFat 10.9, Cholesterol 45.7, Sodium 2.3, Protein 0.2
SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE
Steps:
- Season fillets with salt and pepper.
- Heat 2 tablespoons clarified butter in each of 2 large saute pans.
- Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
- Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
ORZO WITH BROWNED BUTTER SAUCE
Also known as Orzo Kauto Voutyro, this easy to make recipe can easily be adapted for dietary restrictions (see NOTE). Found in Cooking the Greek Way by Villios Salt, pepper, garlic salt, herbs etc may all be added to enhance the nutty flavor of the basic recipe.
Provided by Carolyn Haas
Categories Pasta Sides
Time 25m
Number Of Ingredients 4
Steps:
- 1. Cook orzo according to package directions. Drain and set aside.
- 2. While orzo cooks, melt butter in small saucepan over medium-high heat and cook until butter turns brown.
- 3. Place hot, drained orzo in a serving bowl. Pour butter and Parmesan cheese over orzo and stir to combine. Season to taste.
- 4. NOTE: need it *gluten* free? Use rice instead of orzo. Need it *dairy* free? Use margarine and skip the Parm. Want it *extra zippy*? Use Kefalotiri cheese instead of Parmesan. (It's the kind used for Saganaki)
BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.
Provided by Lorna
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
- Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
- Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
- Fill a deep pot with lightly salted water and bring to a boil.
- To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
- Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
- To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g
BROWN BUTTER SAUCE
This recipe for brown butter sauce comes from "Inspired by Ingredients" by Bill Telepan.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for 4 servings
Number Of Ingredients 4
Steps:
- Place vinegar in a large, heatproof bowl.
- Place butter and cream in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and whisk constantly until mixture thickens to consistency of mayonnaise and the milk solids separate out and float to the top, about 5 minutes. Transfer mixture to the bowl of a food processor and process for 20 seconds to break up solids. Return mixture to saucepan and cook over medium-low heat, whisking constantly until it becomes a deep brown, about 3 minutes.
- Add mixture to vinegar (it will foam up). Add salt and swirl bowl to combine; set aside.
EASY FRESH PASTA WITH SAGE BROWNED BUTTER
This sauce sings, despite its simplicity. I love to experience flavor purity in excellent, if easy, food. It's all about the supporting cast -- butter, nutmeg, and balsamic -- working harmoniously to let the sage take center stage in the least diva-driven way.
Provided by Linda Miller Nicholson
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
- Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
- For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
- For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
- If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
- Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
- For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
- Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
- Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.
BROWNED BUTTER SAUCE
Make and share this Browned Butter Sauce recipe from Food.com.
Provided by Colorado Lauralee
Categories Sauces
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat.
- Add 1 teaspoon chopped fresh sage and cook stirring often, until butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat.
- Add 1/2 cup grated parmigiano-reggaino cheese when tossing pasta.
- Toss this with 1 pound cooked pasta.
- Servings is a guess, and times are approximate.
- Enjoy!
Nutrition Facts : Calories 441.3, Fat 45.6, SaturatedFat 28.8, Cholesterol 126.5, Sodium 1171.7, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 8.3
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BROWNED BUTTER SAUCE | BETTER HOMES & GARDENS
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4/5 (86)Published 2014-07-03Total Time 20 minsCalories 145 per serving
- In a medium saucepan, combine butter and garlic. Cook and stir over medium heat until butter is melted. Cook for 5 to 8 minutes or until butter is lightly browned, stirring occasionally and skimming foam as necessary. Remove from heat. Stir in herb(s) and pepper.
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