Ingredients:

  • 1/4 cup unsalted butter (57g)
  • 3/4 cup whole milk (180ml)

Instructions:

  1. Place the 1/4 cup (57g) of unsalted butter in a small saucepan. Melt it over low heat until it begins to sizzle and release a nutty fragrance. Do not let it brown; we want the clean, sweet scent of pure dairy.
  2. Pour the 3/4 cup (180ml) of whole milk into a medium glass bowl. Slowly drizzle the melted butter into the milk while whisking constantly. Note: Pouring too fast will cause the fat to float on top instead of blending.
  3. Continue whisking for about 2 minutes until the liquid is opaque and glistening. You should see no yellow oil slicks on the surface.
  4. Let the mixture sit for 3 minutes to stabilize. Note: The texture will slightly thicken as the butterfat cools and binds with the milk.
  5. Dip a spoon into the cream. It should coat the back of the spoon in a velvety layer. If it's too thin, whisk for another 30 seconds.
  6. Use this immediately in your favorite savory dish or dessert.