Journal / Kitchen Notes
Brown butter, in everything
How a nutty, toasty butter made its way into our shake, our pie and, briefly, our ketchup.
Eleni Papadaki, Pastry lead · · 4 min read
Brown butter is just butter cooked past the point of melting, until the milk solids toast. It smells like hazelnuts and caramel and makes almost anything taste more expensive.
It started in the apple hand pie, moved into the shake syrup, and nearly made it onto the burger menu before Marina vetoed the ketchup.
“The ketchup was good. It was not good enough to put next to the fries.”
