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Brown butter compound anyone?

post #1 of 9
Thread Starter 
What do you think? Anyone use a brown butter compound butter?
post #2 of 9
What is that? Im can't find anything on google for it.

"brown butter compound" - Google Search
post #3 of 9
For a second there I thought you meant a flavoring compound. But you mean a compound butter made from brown butter, right?

It would work, but you'd have to re-emulsify it in order for it to be spreadable. I've seen a couple of people break their knife tips getting cold brown butter out of its tub. It sure is tasty though, almost like candy!

Maybe do a hollandaise/mayo or buerre blanc procedure.
post #4 of 9
You can pull this off pretty easily. The thing to do is use the brown butter as the flavouring element not as the base. Make your brown butter and let it cool down (but do not get it "cold" or totally hard). Then combine it into a straight up butter pomade, just like with escargot butter or any compound butter. I've only done this with a pretty wide ratio of brown butter to regular butter (again the B.B is a flavour in this case) for fear of getting the compound rock hard. I have toyed with the idea of pushing it, possibly by whipping the butter to make it soft. The expense of toying around with a pound of butter has kept me conservative on this front. That's saying something, from the guy who once tried to make ISI foamed boudin blanc.

Anyway, "brown butter butter" is a nice treat, great on oatmeal bread. Give it a shot.

post #5 of 9
Yah know, I bet you could take the softened brown butter and whip it into some milk/cream/half&half a little at a time and end up with something with the texture of regular butter.

If we flavored it with praliene paste, it would be a knock out breakfast spread.
post #6 of 9
Thread Starter 
Looks like nobody does it or has done it before. Must be a terrible idea. :D
post #7 of 9

I did a sage and brown butter compound once to serve with a Ravioli special. The browned butter had to be cooled and mixed into the softened un-heated butter when making the compound. It was eventually used with a homemade artichoke ravioli served in a reduced 40% cream/romano sauce and I placed a slice of the room temp compound butter atop the ravioli and over the allowed it to melt over the whole dish. Had a neat pooling effect around the raviloi. It sold pretty well. From my perspective it's not a bad idea, it just has it's own niche. There were those folks that did warm up to the idea but then there were those that remarked the butter tasted burnt and returned the dish. I don't think it was verbally presented properly by the FOH staff tho.;)
post #8 of 9
Thats what Im making today!!! But without the compound, do you just mean brown butter then save if for later?
post #9 of 9
I typically would brown the butter, cool to room temp or just above and add it to the compound. Generally there was not much left over if any. If I served a brown butter with an entree let's say like a stuffe pork loin or chop..... The brown butter, minus the compound, was stored at room temp for two dinner services or frozen and added to the compound butter when I ran the special later.

I liked adding it to a compound butter since it imparted a layer of flavors when melted. You had the fresher un heated whole butter and then the nutty, caramel flavor in the brown. The sage (used more for it's strength against the brown butter) would impart even another dimension into the mix as well as the creaminess of the cream reduction. I also added shallots and parsley.
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