So I have been looking for a great flavored butter to serve with bread and other dishes. I have heard of Parmesan-flavored butter and butter flavored with black leg ham fat. These ideas sound delicious, and I may pursue them at some point. Miso butter has its place, though for me I am not sure it qualifies as a butter with which I want to spread and eat on bread. Then, I wondered about butter itself. We have made brown butter hollandaise for years, and I have an affinity for anything with the flavor of brown butter. Bingo, I am going to make brown butter flavored butter. I take a pound of butter and dice it up. I then take half of the butter and brown it until it’s a dark nutty brown, two shades shy of black butter. We then cool the butter in a bowl in an ice bath and add the rest of the diced butter and whisk it together. We also sprinkle in some fleur de sel to season the butter. The result is a creamy, decadent, seasoned butter flavored with brown butter. It is great just spread on warm crusty bread or tossed lightly with vegetables. Truthfully, we have not explored all its uses; we just wanted to share the first steps.
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