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Burnt garlic butter is a rich, nutty, and savory condiment made by cooking butter until it browns and infusing it with toasted, caramelized garlic, often enhanced with herbs like parsale and mixed herbs. It is commonly used as a sauce for pasta, seafood, naam or as a spread for bread. 

Key Aspects & Preparation

Flavor Profile: The browning process gives the butter a nutty, caramel-like taste, which, when combined with garlic, creates a savory, aromatic, and slightly sweet, caramelized flavor.

Preparation Method: Butter is melted over medium heat, allowed to foam, and then cooked until it turns an amber-brown color. Minced or crushed garlic is added, often with fresh herbs, and cooked until fragrant.

Tips: It is recommended to use a light-colored pan to monitor the browning and prevent burning. If the garlic burns, it can become bitter, so it is crucial to keep the heat controlled.

Variations:

Whipped: Brown butter can be cooled and whipped with roasted garlic for a lighter, spreadable texture.

Compound Butter: It can be shaped into a log, refrigerated, and sliced for use on steaks or vegetables.

Uses

Pasta Sauce: Tossed directly with cooked pasta, sometimes with added pasta water to create a glossy, emulsion-based sauce.

Steak & Seafood: Used as a topping or basting sauce for steak, lobster, or scallops.

Vegetables: Ideal for tossing with mushrooms, corn, or roasted vegetables.

Spread: Used on toast, breadsticks, or in sandwiches. 

Storage
Homemade garlic butter can be stored in an airtight container in the refrigerator for up to 3 days, or frozen in portions for up to 2 months.