Burning Butter

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Who knew that burning butter could make a delicious sauce!

But obviously, a sauce composed almost entirely of butter is a sometimes food.

I believe the milk solids in the butter burn, leaving the brown specks you can see in the pan. This creates a rich nutty flavor.

You can add many different herbs and nuts and other things to the sauce as you wish (in summer Basil works well).  The herb fries, making it a little crunchy. Here I have used sage and pecans.

I have served it here with some frozen cheats pumpkin and ricotta ravioli (made with gow gee wrappers, recipe by Donna Hay), when I make then again I will post the recipe.  The traditional french version of this sauce beurre noisette can be served with with vegetables (nice with swede mash), fish, egg dishes and chicken.  It can also be used to add a special nutty flavor to some baked goods (madeleines, financiers and I’ve sen it used in an ice-cream).

Warning: If you take the butter to far it may cook too much and become  a different sauce beurre noir (this usually has an acid added)or just burnt, and if under cooked it will be well, just melted butter, it may take a few goes to get it perfect.

Ingredients: (Serves 4)

100gs butter

1/3 cup of sage leaves

hand full of pecans

Place butter in a small fry pan over medium-low heat. Cook for 3-4 minutes or until butter just starts to turn brown. Add sage and cook for 1 minute or until crisp. Remove sage from pan with a slotted spoon and drain on paper towel. Reduce heat to low, add nuts, and continue to cook the butter until golden brown. Serve over your dish!

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