The Essential Brown Butter Pasta Sauce Guide (for ravioli too)
Learn how easy it is to make a simple browned butter sauce to pour on pasta, ravioli or veggies. Armed with these essential tips, you'll be known as a brown butter expert!
Servings 4
Ingredients
- ½ cup unsalted butter one stick or 2 half sticks
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- freshly grated parmesan cheese
Instructions
- If using a whole stick of butter, either cut it in half or dice it. This will help it melt more evenly.½ cup unsalted butter
- Turn the stove burner on and set it as low as it can go.Add the butter to a small skillet and place on the burner. The butter will immediately start to slowly melt. Once it fully melts, the butter will gently bubble. If it starts to rapidly bubble, your heat is too high.
- Swirl the pan every 45 seconds to 1 minute as the butter browns. Again, adjust the heat as needed. You'll see the butter slowly start to turn from a light yellow to a rich gold and then very quickly to an even richer amber color.
- After the butter has been simmering for about 5-7 minutes, it should have turned amber brown in color. Don't take your eyes off it after the 5 minute mark as it'll burn quickly if you're not careful!The butter will have darker brown speckles at the bottom that might remind you of vanilla bean paste. That's ok! But if the "speckles" are almost black, you might have burnt the butter.
- Season with salt and pepper. Spoon over cooked hot pasta, ravioli or steamed vegetables. Garnish with pine nuts and parmesan, as desired.½ teaspoon kosher salt, ¼ teaspoon ground black pepper
