HOT SAUCE BROWN BUTTER

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Hot Sauce Brown Butter image

Lemon zest and hot sauce add further dimension to nutty brown butter. Serve it with oysters, over rice, or on scrambled eggs.

Provided by Vivian Howard

Categories     Bon Appétit     Sauce     Butter     Lemon     Chile Pepper     Condiment

Yield Makes about 6 Tbsp.

Number Of Ingredients 5

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

Steps:

  • Cook butter in a small skillet over medium heat until it foams then browns (be careful not to let it burn), about 5 minutes.
  • Quickly transfer butter to a small bowl, scraping in browned solids. Let cool.
  • Chill brown butter 10 minutes. Stir to distribute solids. Continue to chill, stirring every 10 minutes, until butter starts to solidify.
  • 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.

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