Whipped brown butter – light, creamy and full of flavour.
There is simply something special about whipped butter – especially when it is made with brown butter, with its deep, nutty flavour and almost caramelised aroma.
Here is my recipe for whipped brown butter – light, soft and full of flavour. You start by melting the butter over a low to medium heat and letting it brown slowly, stirring as you go. Once it smells of toasted nuts and has turned just the right golden brown, you chill it until it has set and then let it come back to room temperature. It is important that the butter is not melted when you start whipping it.
The butter is then whipped until pale and airy – finish with a little flaky salt and you have the most wonderful butter, one that turns even the simplest bread into something special.
Serve it as a restaurant-style accompaniment to freshly baked bread, on top of a good steak, with grilled vegetables – or as the finishing touch on baked potatoes. It can easily be made the day before and keeps well in the fridge for several days – just take it out of the fridge in good time before serving so it becomes soft again.
Whipped brown butter
Ingredients
- 200 g salted butter block butter, not spreadable
- 1/2 tsp flaky sea salt
Method
- Melt the butter over a medium heat. Let it foam up well, then turn the heat down slightly. Keep cooking until the butter browns and smells distinctly nutty – stir as you go.
- Chill the butter until it has set, then let it come to room temperature.You can make the brown butter the day before and keep it in the fridge. The next day, simply take it out of the fridge and leave it until it is soft and at room temperature.
- Put the butter in a bowl and whip it in a stand mixer or with a whisk until pale. This takes about 5 minutes.
- Add the salt and whip for another couple of minutes, until the butter is light and airy.
- Serve straight away – with good freshly baked bread.
- The butter can be made ahead and kept in the fridge – but it will naturally firm up. Take it out about 1 hour before serving so it becomes soft again – it keeps its airy texture well.
Nutrition
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Hej Berit
Hvor er det dejligt at høre – tusind tak:)
Warm wishes, Dianna