We believe butter makes everything taste better. There’s something about the way it yields to the warmth of your mouth, coating your tongue with its golden, silky richness.
“With enough butter, anything is good,” said Julia Child – a trencherman after our own hearts.
The only thing that takes butter to the next level is caramelising it. When the sugars are cooked, they create sweet, fudgy, flavours along with a nutty aroma that improve any dish – savoury or sweet.
Don’t just take our word for it; brown butter is scientifically more delicious. Food is browned while releasing new aromas. It’s the aroma that makes you long for roast chicken on Sundays and makes pitch-side sausages sizzling into an irresistible idea.
HOW TO MAKE THE PERFECT CARAMELISED BUTTER
Heat butter gently in a pan, past the beautiful foaming stage, until the colour progresses from yellow to golden until finally brown. Leave it a second too long and it’ll burn and taste acrid. If you aren’t throwing something in the pan immediately, don’t take the colour too far, otherwise it will carry on cooking with the residual heat.
5 SWAPS TO MAKE YOUR FOOD MORE DELICIOUS
MASHED POTATO
After ricing the cooked potatoes, add brown butter and warmed milk back to the pan and beat until there are no lumps and then season generously. Delicious as a colcannon, with added savoy cabbage and chopped spring onions.
SCRAMBLED EGGS
Brown a generous spoonful of butter in a pan and allow to cool slightly. Add your whisked eggs to the butter and gently stir over a low heat. Add salt halfway through (not too early so that the eggs turn grey and watery) and if you’re feeling motivated, add chopped chives.
CAKE
Take your favourite sponge cake recipe. Cream together half the butter and sugar but brown the other half of the butter before adding to the mix. Your batter will become a fudgy delight. This sponge will be the perfect accompaniment for strawberries, salted caramel or chocolate.
WHIPPED BROWN BUTTER
Just before the butter turns the perfect toffee brown, remove from the heat. Allow to cool, before adding flakes of sea salt to taste. Whip in a food processor until creamy and light. Smother over hunks of bread, serve with new potatoes or crackers and cheese.
STEAK
When your meat is nearly finished in the pan, throw in a fistful of butter. With a tablespoon, baste the steak repeatedly with the butter as it foams. Remove before the butter is overcooked and pour over the glistening steak while it rests.
