Black-bolyard_process

Think of the magic browning can do for sugar (ahem, caramel). Now imagine what it could do for almighty butter. Even better, right? Right. NYC professional chefs Andrew Black and Eric Bolyard literally whip up each and every small batch of their brown butter by hand. Grassfed, non-GMO whole butter from upstate New York is deeply toasted for hours over low heat, which does beautiful things to the flavor and intensity. There’s a science behind the process, with milk solids and such, but all we know is that it tastes uh-mazing. Once toasted, the hot browned butter is lightly seasoned and infused with epicurean ingredients. Spread it on sweets and savories, or just dig in with a spoon. Totally legit.