Brown butter is still on my mind. I had a bounty of brown butter solids and was going over ideas. Then the anvil hit. Why do they have to be brown butter solids? What if I made a brown butter puree? Only one way to find out.
I took 170g of brown butter solids, 25g of agave nectar and 100g of water and pureed them for ten minutes in the blender. The result is a new source of inspiration: brown butter puree. (Our mixture does not contain salt, because the butter solids were already seasoned.) The resulting puree screams brown butter. It is smooth and luxurious on the palate. The picture shows the mixture in a warm state from blending. As it chills, it thickens into a more workable puree.
The liquid brown butter opens up a number of possiblities and applications. We will use it to simply dress noodles and use as the noodle itself. We may sauce lobster with the puree or thin it out and poach the shellfish in it. Brown butter pudding and cake may now be spiked rather than simply accented with this intense flavor. Brown butter mayonnaise is now just one small step away as is brown butter bread. The flavor is reminiscent of caramel without the sweetness. It is haunting and inspiring. What will you do with your brown butter?
