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.
Marcus Samuelsson's Berbere Brown Butter, from the published recipe.
Ingredients
- Butter — 1/2 cup (113 g)
- Red Onion — 1/4 small (30 g)
- Ginger — 1 1/2-inch piece (15 g)
- Garlic — 1 clove
- Cumin — 1/4 tsp (0.5 g)
- Oregano — 1/4 tsp dried (0.3 g)
- Berbere — 1 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.
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
- Upland PeanutNATIONAL AWARD WINNER
- Awaze / Berbere Brown-Butter VinaigretteNATIONAL AWARD WINNER
- Lime–Dijon Coleslaw DressingNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.