This Whipped Brown Butter is completely understated in looks but boy does it pack a punch. It is one of those recipes that you never knew you needed in your life. It can be served with savoury food for a nutty, slightly salty hit or lightly sweetened to compliment sweet baking. Try it at least once and let me know what you think.
Pata parauri (brown butter) has had such a great time in the spot light over the past few years and I totally get it. It takes the simple flavour of pata (butter) and amplifies it in to something completely new in a few short steps. In this tohutao (recipe) I show you how to use it with sweet or savoury dishes. It is so easy to make so let's take a look at the process.
Making Brown Butter:
Start the recipe by melting the chopped pata (butter) in a medium sized pot or pan. First it will melt, then the milk fats will start to separate. 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. Remove from the heat and allow to cool for five minutes. From here you can cool it down quickly in a bowl of ice or just let it cool down on the bench. Once it is thick, whip the pata parauri (brown butter).
Whipped Brown Butter:
From this point, take the tohutao (recipe) where you want it to go. Are you using it with a savoury or sweet dish? If it is savoury, once the pata parauri (brown butter) has thickened and cooled down, simply whip it until light and fluffy and it is ready. If you are going down the huarahi reka (sweet road), add a touch of puehu huka (icing sugar) and a drizzle of wanira (vanilla). Whip it all together and it is ready to use however you want.
How I use the tohutao (recipe):
I love the sweetened whipped version spread on to my Date and Orange Scones, seen in the whakaahua (photo's) below. It would also work perfectly on my Braided Chocolate Chip Bread.
The savoury version is perfect on my Cumin and Cottage Cheese Rustic Loaf or my No-knead Bread Buns. It would also be amazing slathered over hot potatoes or any cooked huawhenua (vegetables).
Videography and photography by Sarah Henderson.
Whipped Brown Butter - Pata Parauri Tāwhiuwhiu
Ingredients
Savoury Brown Butter - Pata Parauri Mōkarakara
- 120 g pata (butter, cut in to rough chunks)
Sweetened Brown Butter - Pata Parauri Reka
- 120 g pata (butter, cut in to rough chunks)
- 2 -3 tablespoon puehu huka (icing sugar)
- 2 teaspoon wanira (vanilla)
Instructions
Savoury Brown Butter - Pata Parauri Mōkarakara
- Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat. The butter will now go 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. From here, stir it a little for another 30 seconds or so, so the butter browns further.
- Remove from the heat and allow to cool for five minutes.
- If you are wanting to have the pata (butter) whipped immediately, fill a large bowl with ice water. Add a smaller bowl in to the water and pour the pata parauri (brown butter) in to it.
- Using a spatula, stir to around the bowl to help it cool down. It will start to thicken in to a paste again, now it is ready to whip.
- If you are not needing for 40 minutes or so, simply allow the pata (butter) to come to room temperature on the bench. Once it is slightly thick, it is ready to whip as above.
Savoury Brown Butter - Pata Parauri Mōkarakara
- For the pata parauri mōkarakara (savoury brown butter), just whip with a hand mixer on high speed for 3 - 4 minutes until it is light and fluffy.
- Transfer it in to a butter dish and it is ready to go.
Sweetened Brown Butter - Pata Parauri Reka
- For the sweet version, simply add the puehu huka (icing sugar) and wanira (vanilla) in to the thickened pata (butter). Whip with a hand mixer on high speed for 3 - 4 minutes until it is light and fluffy.
- Transfer it in to a butter dish and it is ready to go.
- Both of these pata (butters) will keep in the fridge for up to a week. Try it on everything, you will be surprised how much flavour it adds!
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