Photo by Alex Lau, Food Styling by Sue Li
In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown.
Recipe information
Yield
Makes about 6 Tbsp.
Ingredients
4 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons hot sauce
1/4 teaspoon kosher salt
Preparation
Step 1
Cook butter in a small skillet over medium heat until it foams then browns (be careful not to let it burn), about 5 minutes.
Step 2
Quickly transfer butter to a small bowl, scraping in browned solids. Let cool.
Step 3
Chill brown butter 10 minutes. Stir to distribute solids. Continue to chill, stirring every 10 minutes, until butter starts to solidify.
Step 4
Stir in lemon zest, lemon juice, hot sauce, and salt. Transfer to a piece of plastic; roll into a log. Freeze 1 hour before using.
