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Nutty Browned Butter Sauce
From Soaked, Slathered, and Seasoned, by Elizabeth Karmel

Browned butter is easy to make, and you can use whatever nuts you like. My favorites are pecans, hazelnuts, and slivered almonds, but pistachios and macadamia nuts are delicious as well. The sauce can be made in advance and gently reheated just before serving.

Good for slathering: Firm white fish (swordfish, tilapia, sturgeon); veal chops; chicken


1/2 cup (1 stick) unsalted butter
1 cup pecan, hazelnut, or almond pieces
1/2 teaspoon fleur de sel or sea salt
1/8 teaspoon fine-ground white pepper


1. Put the butter in a cold sauté pan. Over medium-low heat, slowly melt the butter. Add the nuts, stirring occasionally as they brown.

2. Season with the salt and white pepper. You will need to watch the pan closely, as the butter can burn very quickly.

3. When the butter reaches the desired color (dark caramel) remove from the heat, cover, and set aside. Either keep warm or gently reheat before using. Best made the day you want to use it.

4. Spoon over cooked food just before serving. If desired, serve extra on the side.

Yield: Makes about 1/2 cup

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