Brown butter is not overrated.
It's a sad fact of cooking that some tasks are no fun. No one likes chopping onions. And draining pasta? It's not exactly a day at Disneyland.
But then there are those things that feel like magic every time you do them. Folding melted chocolate into a batter, forming luscious ribbons that will soon disappear. Stirring spices into caramelized onions as they fry, so the aroma blooms as they sizzle. And, most magical of all, melting butter in a pan until it foams, sputters, and browns into a nutty, silky sauce.
Browned butter sauce isn't just ridiculously easy. It's also, quite literally, a one-ingredient sauce . Melt it over medium-low heat, and the butter transforms, turning from merely melted to something toasty and nutty. Now, just because brown butter is a sauce doesn't mean you'd want to ladle it on food like marinara. You need just a drizzle to dress up freshly cooked pasta, baked fish, sautéed scallops, or simply cooked vegetables.Like cooking caramel, making brown butter is all about gauging how, well, brown it is. So pick a light-colored metal pan rather than a dark-colored one so that you can actually see what's going on in there.Brown butter is at its best when it's freshly made.
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