Brown Butter Bites
Slowly browned real butter poured into molds and chilled into rich, flavorful bites. Browning transforms the milk solids, creating deep, nutty notes while keeping the process minimal and precise.
A simple, energy-dense addition rich in fats and fat-soluble vitamins, ideal as a small treat or complement to a carnivore-style meal.
Chef’s notes
Stir gently and keep the heat low; burnt milk solids will taste bitter.
When pouring, scrape the pan well to capture all the browned solids.
These can be stored in the fridge and eaten straight from cold.
The flavor comes from the browned proteins — don’t leave them behind.
Ingredients
- Real butter (unsalted recommended)
Directions
- Melt the butter in a pan over low heat, stirring occasionally to prevent the milk solids from burning.
- The butter will pass through several stages: heavy foaming (evaporating water and milk proteins); clarifying, as the foam subsides and the milk solids sink; browning, when the milk solids turn a deep golden-brown. At this point, the butter is ready.
- Pour the browned butter into a heatproof container and let it rest for a few minutes.
- Carefully pour the butter into molds, making sure to transfer all the browned milk solids — they provide most of the flavor.
- Place the molds in the refrigerator until fully set.
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