Brown Butter

1. 1

   Place the butter in a cold saucepan and set on the stove over medium heat.

2. 2

   It will soon begin to melt and sizzle.

3. 3

   After the butter melts completely, 2 to 3 minutes, it will begin to foam as the milk solids separate out.

4. 4

   As these solids drop to the bottom of the pan, they will toast and the butter will take on a brownish color and a toasty aroma.

5. 5

   Watch the heat carefully during this time to make sure the solids do not burn, lowering the heat if needed.

6. 6

   When the butter stops foaming and is a light brown color, remove immediately from the heat and pour through a sieve or a coffee filter to separate out the solids, which you can discard.

7. 7

   This will make more brown butter than you need for the figs.

8. 8

   Try tossing it with vegetables or drizzling over fish.

9. 9

   It will keep, covered, in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.