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    Brown Butter

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    Brown Butter

    In this recipe, the butter is cooked in a frying pan until it turns a golden brown and gains a nutty taste. Sage and lemon make a good addition if you are serving the sauce with fish; rosemary is excellent if you are using it to coat meaty stuffed pasta such as ravioli.

    • Preparation time: 10 minutes
    • Cooking time: 8 minutes
    • Total time: 18 minutes 20 minutes


    • 175g unsalted butter
    • ¼ tsp freshly ground black peppercorns
    • ½ tsp dried red chilli flakes
    • 2 garlic cloves, finely chopped
    • 2 tbsp capers, washed and chopped (optional)


    1. If you plan to toss stuffed pasta in the butter (there will be enough for 350g pasta), choose a large frying pan; if you intend to pour it over fish, choose a smaller one.
    2. Cut the butter into large pieces and place in the pan. Put on a low to medium heat and leave the butter to melt; it will start to foam. Within about 4 minutes, it will start to colour slightly; you can skim and discard the foam at this stage if you wish, but it is not necessary. Add the pepper, chilli flakes and garlic.
    3. Reduce the heat to low and cook for 3 minutes, adding the capers and any herbs you wish to incorporate for the final minute only. The butter should be an amber colour and give off an aroma of roasted nuts (and garlic, of course). If you are serving it with ravioli, add the cooked pasta at this stage and toss thoroughly. Serve immediately.

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