Burnt Butter

burnt butter

16 Tablespoons of grass fed Butter (divided in half)
1/4 teasp. Garlic Powder
pinch of Sea Salt
pinch of White Pepper

In a medium skillet cook 8 tablespoons of butter over medium heat.
I like to swirl the pan until milk solids become a dark brown. (About 3-5 minutes.)
Pour brown butter into a bowl, leaving dark solids behind.
Let cool to room temperature.
Blend 8 tablespoons of soften room temperature butter  into browned butter with immersion blender.
Can eat immediately or place in refrigerator to thicken for about 10 minutes,

I love burnt butter served with my garden fresh radishes.
It makes a wonderful afternoon snack or an amazing appetizer.

You can also make butter ahead of time and let soften to room temperature before serving.
Will last in refrigerator for 3-5 days in a cover tight container.

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