Brown butter: Chef’s favourite

Do you know why chefs love brown butter? You will soon! Learn how to make and use brown butter to easily raise the level of your cooking. We guarantee that it’s good on almost everything.

Recettes

"We chefs love brown butter!

Here, Filip Bendi, Chef and Creative developer at Thon Hotels, shows you how to make it, and how it can easily raise the level of your cooking.

"The reason we love it because it’s good on almost everything you can think of. We use it as a topping, as a sauce and for baking," he says.

Filip recommends that you have a thermometer available for the process so that you have full control along the way.

First tip from the chef!

Take care of your milk proteins. They can be used in homemade vanilla ice cream, for example, and taste absolutely delicious.

Ingredients

Desired amount of dairy butter with salt

Directions

Place the butter in a suitable saucepan and heat it over medium heat.
Once the butter has melted, turn the heat up or down depending how fast you want the process to go.
Using a whisk, stir the butter at regular intervals so it does not burn.
When the butter reaches a minimum of 160 degrees, you can strain it into a cold pan. The butter can be heated to a maximum of 180 degrees and will then become deeper in caramelisation. Hotter than this, it will burn.

Other tips from the chef!

If you refrigerate the butter and then leave it to stand at room temperature for a couple of hours, you can whisk it. Then you get a delicious whisked brown butter, which you can put on the dinner table or put on a slice of bread or waffles. It’s extremely good!

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The waffle has had a strong tradition in Norway for many years. Here, one of our chefs, Filip Bendi, shows you how it can get a new twist. A healthier sweet potato waffle – perfect for breakfast, lunch and dinner.

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We have all tasted both dry and burnt omelettes. Here, Filip Bendi shows you the tricks how to make his perfect omelette, so you can impress on the breakfast front.

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