Most versatile sauce ever – warm, toasty, nutty and you only need a super small amount. Like 2 or 3 tbsp small. So even though it’s made with 100% butter, it’s not going to stick to your thighs like some other sauces. Though, if you start using cups and eating it all the time, all bets are off.

Recipe

• 2-3 tbsp butter (I use unsalted)

Melt butter in a silver bottomed pan (if you’re an old pro, feel free to use cast iron or non-stick) – the silver helps you see the gradual color changes. Last thing you want is to burn your brown butter. Yuck.

Once butter is melted, swirl and move around the pan. The fats will begin to separate and fall to the bottom of the pan. The butter will then start to foam (keep swirling) and turn darker. Once the butter is the color of dark toast (brown, not black) remove from heat. Pour into a small dish taking care to separate the brown bits at the end.

For added flavor, you can drop a tsp of vinegar into the butter before its finished browning. I make it with and without the vinegar and its always delicious. Also, you can add in herbs such as Rosemary, Sage or Thyme just before taking off the heat. Careful because it will splash!

Serve over pasta, chicken, or pork. You can also use in baking for chocolate chip cookies, quick breads and more.