That is a huge butter sculpture, by the way, from the 2008 NY State Fair. I would love to make a butter sculpture - but I would probably keep licking my fingers!! My mom tells me that as a toddler I snuck into the fridge to eat butter. Not surprising, I still like to snack on butter :)We found this simple sauce in a John and Caprial cookbook, where it was served over seared cauliflower. It is a sauce we make often enough that we don't need to look it up anymore. It is delicious over any variety of vegetables and pasta. We have a saying in our house regarding the strange new vegetable varietals we like to try: "Anything tastes good with butter and salt." This browned butter sauce makes that statement true for many plants!
This is a quick and easy sauce, but spatters quite a bit when we add the vinegar, so it has potential to be a dangerous sauce as well. Keep your body and any babies' bodies away after adding the vinegar! For the vinegar, we have tried white, white wine, and apple cider. All were great! The apple cider vinegar had an off smell initially, but the final smell and taste were fabulous!
Ingredients:
4T butter (unsalted)
1 garlic clove, minced
1 tsp vinegar
1T chopped fresh herb or 1/2 tsp dried herb (optional - thyme and parsley both work well)
salt & pepper
Instructions:
1. Warm butter in a saucepan over med-high heat until it is melted and bubbly.
2. Continue cooking and stirring the butter until it is brown.
Sometimes it will get quite brown, if I get distracted - tastes fine! Sometimes it gets little burnt butter flecks in it if I don't stir - also taste fine.
3. Remove from heat and stir in garlic and vinegar.
4. Stand back while hot butter spatters.
5. Stir in herbs, salt, pepper.
6. You can use it right away or let it sit up to a half hour while you are preparing other parts of your meal. Re-warming over low heat seems to work as well.
If you discover a less spatter-y way to add the vinegar, please let me know! My water-and-elbow-grease cleaning solution is maxed out!
This is a quick and easy sauce, but spatters quite a bit when we add the vinegar, so it has potential to be a dangerous sauce as well. Keep your body and any babies' bodies away after adding the vinegar! For the vinegar, we have tried white, white wine, and apple cider. All were great! The apple cider vinegar had an off smell initially, but the final smell and taste were fabulous!
Ingredients:
4T butter (unsalted)
1 garlic clove, minced
1 tsp vinegar
1T chopped fresh herb or 1/2 tsp dried herb (optional - thyme and parsley both work well)
salt & pepper
Instructions:
1. Warm butter in a saucepan over med-high heat until it is melted and bubbly.
2. Continue cooking and stirring the butter until it is brown.
Sometimes it will get quite brown, if I get distracted - tastes fine! Sometimes it gets little burnt butter flecks in it if I don't stir - also taste fine.
3. Remove from heat and stir in garlic and vinegar.
4. Stand back while hot butter spatters.
5. Stir in herbs, salt, pepper.
6. You can use it right away or let it sit up to a half hour while you are preparing other parts of your meal. Re-warming over low heat seems to work as well.
If you discover a less spatter-y way to add the vinegar, please let me know! My water-and-elbow-grease cleaning solution is maxed out!
Yum! I love the brocolli at Old Spaghetti Factory because it has that sauce...I'll have to try it here for sure...maybe it'll make me try brussel sprouts again!
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