Whipped Rosemary Pecorino Brown Butter

Name: Whipped Rosemary Pecorino Brown Butter
Cuisine: European, Mediterranean
Ingredients: 1 stick 4 oz unsalted butter; 1 sprig fresh rosemary*; 1 clove of garlic (smashed); 1/4 cup freshly grated pecorino romano; Kosher salt and black pepper to taste

7 steps

Makes about 3/4 cup of butter (can be doubled)

Updated at: Sat, 18 May 2024 08:41:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories920.1 kcal (46%)

Total Fat100.1 g (143%)

Carbs2 g (1%)

Sugars0.1 g (0%)

Protein8.5 g (17%)

Sodium1101.4 mg (55%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 stickunsalted butter

1 sprigfresh rosemary

1 clovegarlic

smashed

¼ cuppecorino romano

Instructions

Step 1

Prepare a large bowl with an ice bath and set aside.

Step 2

In a small pan over medium heat, add butter and melt. Once melted, toss in the rosemary and garlic.

Step 3

Whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!

Step 4

Once the butter is brown, immediately transfer to a small bowl. Remove the rosemary and garlic. (you can fish out all the rosemary leaves, as I did, or you can just remove the sprig if you want some whole rosemary left in the butter)

Step 5

Place small bowl with butter mixture over the large ice bath. Whisk butter mixture, constantly, until the butter becomes light in color and has a whipped consistency.

Step 6

Fold in pecorino. Season to taste with salt and pepper.

Step 7

Enjoy!

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