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    Home » All Recipes

    March 5, 2020

    Crispy Shallots in Brown Butter

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    Crispy shallots in brown butter. The first time I had this, I was blown away that something so simple could be so good. I learned to make it at a Sur La Table cooking class. It was a topping for cast iron steak. About a week later, I found the same recipe in “The Joy of Cooking” cookbook. Safe to say this has been around for awhile. But, as I do, I have modified it to fit my kitchen.

    The original recipe for a steak topping includes thyme, sherry vinegar, maybe dijon mustard, and something else I can’t remember. Now when I make it, sometimes it lands on steak, but more often it’s for green veggies. I put it on broccoli, green beans, asparagus, or dip artichokes in it. If I ate kale, I bet it would be good with shallots in brown butter.

    This is one of those times that it’s all about the process. It takes a little patience, but the time is so worth it! And I make enough to last throughout the week, so that’s nice. Most of the time I make it with just butter, shallots, and salt. All that other stuff is good, but not required for a tasty topping that’ll make you happy to eat your veggies.

    So, here it goes—

    Print Recipe
    5 from 1 vote

    Crispy Shallots in Brown Butter

    A tasty topping of brown butter and crispy shallots to go over steak, chicken, or green veggies.
    Prep Time5 mins
    Cook Time15 mins
    Servings: 8

    Ingredients

    • 1 Stick of butter
    • 2 small or one large shallot diced
    • Salt to taste

    Instructions

    • Get out a medium sauce pan and turn on to medium heat. Melt the butter.
    • As the butter melts, it will start to bubble and foam. With a spoon or spatula, mix it around to break up the bubbles. Pay attention to the heat, you don’t want the butter to brown to quickly, or worse, burn.
    • After a couple minutes, add your diced shallots. Stir them in completely.
    • As the shallots fry and crisp up, they will let out moisture and create loads of bubbles. Stir continuously and lower heat as needed to keep from bubbling over.
    • Continue to stir and make sure to scrape the brown bits off the bottom of the pan. This is important. It’s delicious.
    • Once the shallots are a golden brown and the butter has browned, remove from heat and put in a serving dish. See pictures below to follow the process.
    • Now smother whatever it’s intended for: steak, chicken, potatoes, rice, veggies. You’re welcome.

    Last night, my brown butter and crispy shallots landed on a weeknight cheat-pan dinner. I had a thin chicken breast cutlet, asparagus, and mushrooms on a sheet pan with a little oil, salt, pepper, and garlic powder. I cooked it at 375F for 18 minutes. Then I gave the chicken a healthy spoonful of shallots and it was perfect.

    *Thicker asparagus works better here so it isn’t over cooked compared to the chicken.

    3     

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