Burnt butter

Burnt butter is an absolute favourite. Be sure to keep an eye on the butter when you are browning it or it will become black butter. This process is super simple and worth giving a try. Remember to take these butters out of the fridge to soften before use (as with other butters). But they will soften quicker.

Ingredients

200 g	Butter, cut into cubes (Main)
½ cup	Milk

Directions

1. Into a heavy-based frying pan place the butter. Slowly melt, then turn the heat up a little until it is browned but not black. Remove and cool completely t oroom temperature.

2. Place the butter into an egg beater on high for 5 minutes until light and fluffy. Add the milk, mixing for a further 3-4 minutes.

3. Store in the fridge for up to two weeks.

See more of Angela's buttery recipes

• Oregano focaccia
• Sesame and seaweed butter
• Roasted red pepper butter