Brown Butter Puree

1. 1

   Melt the butter in a medium saucepan set over low heat.

2. 2

   Add the milk powder and salt.

3. 3

   Cook, stirring occasionally, until the solids turn a rich caramel brown.

4. 4

   Remove the pan from the heat and let the mixture cool.

5. 5

   Let it infuse in a lidded container in the refrigerator overnight.

6. 6

   Reheat the butter until it is just liquid and strain the solids from the mixture, reserving the fat separately to use for cooking like bacon fat.

7. 7

   Measure out 1 cup (200 grams) of the brown butter solids and combine them with the agave nectar and water in a blender.

8. 8

   Puree until smooth.

9. 9

   Strain and reserve the puree.

10. 10

    It can be stored in an airtight container in the refrigerator for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.