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Brown Butter

Use this brown butter sauce when making Elizabeth Falkner's Seared Scallops with Bacon, Tomato, and Avocado Puree recipe.

  • Yield: 2 tablespoons

Source: The Martha Stewart Show, May Spring 2008


  • 2 tablespoons unsalted butter


  1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind.

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