From Marcus Samuelsson's kitchen · Red Rooster Harlem, New York
stove · butter emulsion
NATIONAL AWARD WINNERBerbere Brown Butter
From an award-winning kitchen
Ingredients
- BUTTER113 g
- RED ONION30 g
- GINGER15 g
- GARLIC5 g
- CUMIN0.5 g
- OREGANO0.3 g
- BERBERE2 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Ethiopian-Swedish-American chef of Red Rooster Harlem; James Beard Best Chef: New York City and Rising Star. African, Swedish, and American Southern flavors appear across his kitchens.
Originally published as Berbere Brown Butter.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from The Rise / Awaze family (published as “Berbere Brown Butter”). Full citation lives in Provenance.