"We ended up with pounds of brown butter and needed a way to use it."

Just a little brown butter and a squeeze of lemon.

But inevitably, there will be a dish or two that includes brown butter.

Cut chilled brown butter into pieces and add it to flour.

A slick of brown butter should introduce the ingredients, but doesn't.

A kettle of brown butter for dipping came with it.

Once made, clarified brown butter can be refrigerated for future use.

Brown butter and sage would be better; this is just overkill.

Pour over 2 tbsp of the brown butter vinaigrette to serve.

When making brown butter, the more butter you use, the easier it is to control the result.

The usual accompaniment is a simple brown butter sauce with lemon.

It was followed by more white asparagus - the season is so short - in brown butter and bread crumbs.

Saute the cooked noodles in two tablespoons of brown butter.

I’ve crisped them in a pan of brown butter and almonds.

We are currently doing it wood-fired with orange brown butter and sea salt.

Because of its full heady flavor, you don't have to use much brown butter in a seasoning.

Brown butter sauce with capers is all they need.

No more brown butter ginger cookies to go with that perfect cortado.

Place all other ingredients in a bowl and whisk in brown butter.

Drizzle the brown butter over the apples and sprinkle with the remaining sugar.

Remove brown butter from heat and add the vadouvan.

Brown butter's character comes from the caramelization of the milk solids.

It is a common problem when doubling up, so next week we will be making a proper génoise with brown butter.

For a more complex, nutty flavor, try brown butter shortbread.

Season to taste with salt and pepper and stir in the brown butter.