stove · butter emulsion
NATIONAL AWARD WINNERPrep 10 minCook 15 minBerbere Brown Butter
Independent adaptation of a publicly published Marcus Samuelsson recipe. Not affiliated with, sponsored by, or endorsed by Marcus Samuelsson.
FINISHING BUTTER · CARROTS, FISH & POTATOES
In the published recipe, this is the finishing butter for roasted carrots. The same recipe pairs it with Awaze / Berbere Brown-Butter Vinaigrette, the awaze vinaigrette.
Marcus Samuelsson's berbere brown butter for carrots.
On the jar
BERBERE BROW
- Method
- stove
- Yield
- about ½ cup
- Ingredients
- 7
Stove sauce. Cook from the recipe
Ingredients
- Butter1/2 cup (113 g)
- Red Onion1/4 small (30 g)
- Ginger1 1/2-inch piece (15 g)
- Garlic1 clove
- Cumin1/4 tsp (0.5 g)
- Oregano1/4 tsp dried (0.3 g)
- Berbere1 tsp (2 g)
Method
- This sauce is cooked on the stove. The jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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Companion jar
Berbere Brown Butter wants a whisk and a stove. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 3 stars · 3 national awards
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- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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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.
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from The Rise / Awaze family (published as “Berbere Brown Butter”). Full citation lives in Provenance.
Any tips for reheating it?
Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.