Erika Bruce

1 week ago | post-gazette.com | ElizaBeth Taylor |Erika Bruce

Ahhh, brown butter, sometimes rightfully referred to as “liquid gold.”It elevates any dish, adding a toasty, nutty flavor. It is easy to make, but it takes patience and attention as butter easily goes from browned to burnt. As butter melts and continues to cook, the milk solids caramelize to provide a rich depth of flavor. You can make it ahead and keep in the refrigerator for up to two weeks.