Brown butter is a chef's secret weapon—and now it's yours, too.
Vivian Howard, her Eastern Carolina oyster bar, Howard brightens pushed-to-the-edge brown butter with hot sauce and freezes it, creating a compound butter used atop
roast oysters. “The warmness of the brown butter balances the brininess of seafood,” she says. “It’s the perfect partner, rounding out everything without becoming the star.”
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