I'm whipping up a batch of browned butter shortbread cookies and in my noble quest to accomplish something as allegedly easy as browning butter, I managed to overly brown the first batch!! Apparently, butter goes from brown to burnt in a heartbeat!!
I made a second batch for the shortbread that looks nutty, perfect and delicious. I'm curious if the first, very dark batch should just be tossed. I saw somewhere on the internet that even "burnt" brown butter made a great sauce or topping for fish (?).
Does anyone have any ideas/recipes/thoughts on my brownish/black butter? Trash?
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