Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: The foolproof way to make brown butter.
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We love the rich, nutty flavor of browned butter -- or beurre noisette -- in our shortbread, in our pie crusts, in our pasta sauces, in our scones.
Because brown butter is delicious -- and black butter is not -- Kristen shows us how to carefully melt the butter down, how to watch for the browning milk solids, and, of course, how to use the final product. Now make yourself some Brown Butter Spiced Ale to celebrate!