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Recipes
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste.
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This butter is delicious with eggs, seared fish, steaks, pork chops, chicken, or to spread on savory muffins or scones. When making it, it is important that the butter is still a little firm, but not so cold that it won’t whip in the mixer. Take the butter out of the refrigerator a half hour to an hour before making the compound. For best results, don’t freeze this butter.
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Thick-sliced panettone is the base for caramelized bananas and ice cream in this dessert.
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In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown.
Recipes
This larger-than-life gluten-free chocolate soufflé gets a flavor boost from nutty brown butter.
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Butter is back! Here are some of our favorite butter-forward recipes.
Recipes
Brown butter is simply butter that has been cooked until it takes on a delicious, subtle nutty flavor and aroma—which explains its French name, beurre noisette, or “hazelnut butter.” Be sure to keep an eye on it as it cooks, to avoid burning.
Recipes
French buttercream eschews meringue in favor of pâte à bombe, a combination of whipped egg yolks and sugar, for the ultimate lush frosting.
Easy
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Orange butter enhances the flavor of many dishes, from pancakes, waffles, and quick breads to savory roasted chicken, pork, or fish. It takes minutes to make this compound butter, but plan to make it at least thirty minutes in advance so the orange juice reduction has time to cool. Be sure your butter is still a little firm, but not so firm that it won’t whip in the mixer. To accomplish this, let the butter sit out at room temperature for a half hour to an hour.
Recipes
Any heavy cream that's beaten long enough turns into butter, of course. But by incorporating one extra step in the process—culturing the cream with buttermilk or yogurt, essentially turning it into tangy, funky crème fraîche—this recipe reaches a whole new depth of flavor.
Recipes
This sauce is traditionally served with fish, but we like it over steak and vegetables as well.
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How to make steakhouse-quality steak at home.
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Articles
(191)
Culture
Flying to Europe? For butter? In this economy?
Elliott Harrell
Restaurants
Bread and butter for $12. Worth it?
Noah Lederman
Cooking
Plus, how to store it on the counter, and in the fridge and freezer.
Alyse Whitney
Cooking
Or any holiday, or dinner party, or just because.
Sam Stone
Cooking
Brown butter is the ingredient that works wonders on foods you already love—and it's beyond easy to make.
Alex Delany
Cooking
Brown butter makes everything better—as long as you know when to use it.
Lily Freedman
Videos
(156)
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Dive into our amazing Tortellini with Brown Butter recipe!
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Bon Appétit test kitchen manager, Brad Leone, is back with the second episode of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’s Butter. It’s Alive.
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Store-bought butter comes in all types, shapes, and sizes but there's something unmistakably satisfying (and delicious) about making your own at home. Flavor scientist Arielle Johnson demonstrates precisely how to make it happen in your own kitchen, explaining in detail each step of turning liquid dairy into flavorful, spreadable butter.
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What do you think? Should Brad join Claire on Gourmet Makes more often? Just think about how differently all of the gourmet snacks would have come out: fermented M&Ms, dry-aged Peeps, campfire Cheetos. Anyway, in this episode, join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Butterfingers.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita
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We show you how to make a giant peanut butter cup.