Pata Parauri – Brown Butter
Does seeing pata parauri (brown butter) in a recipe put you off making it? I get it, I felt the same way before I gave it a go but it really does add a beautiful depth of flavour to many recipes. Kaua e āwangawanga – do not worry! There are simple steps that make it super easy to do.
You will find it in my Brown butter Chocolate Chip Cookies and my Gooey Cookie Pies. You can also see it being whipped in my Lemon, Raspberry & White Chocolate Biscuits. The options are endless and the flavour it provides is divine! Whai mai i ahau – follow me and you will see just how fun it is!
Pata Parauri – Brown Butter
Simple steps on how to make brown butter, the base of many delicious recipes.
Ingredients
Brown Butter – Pata Parauri
- Pata (butter, I always prefer using salted for brown butter)
Instructions
- Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat. It is time to brown the butter which goes through a series of stages.
- First it will melt, then the milk fats will start to separate – these are the white, floaty bits. Stir occasionally here so nothing sticks to the bottom of the pot. Keep it on the heat and eventually the butter will start to foam.
- Stir it a little bit and allow the brown bits to float to the top. It should smell nutty. (Use the pictures and video as a guide). From here, stir it a little for another 30 seconds or so, so the butter browns further.
- Remove from the heat. Some recipes will leave the pata parauri (brown butter) just as it is like this, like my Brown butter Chocolate Chip Cookies and Gooey Cookie Pies recipes. Other recipes will cool the pata parauri (brown butter) and will cool it down over ice, this can be used as a spread for toast or it can be whipped again for other recipes.
Leave a Reply