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Drawn Butter
Pantry French

Drawn Butter

4.9

Ingredients

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in the top of a double boiler over barely simmering water, 5 to 7 minutes.
  3. 3 Set melted butter aside to cool slightly, then skim foam off the top and discard. Allow butter to solidify, 8 hours to overnight.
  4. 4 Drain off any liquid that is collected at the bottom. Transfer butter to a microwave-safe glass or ceramic bowl and microwave until melted. Pour into individual bowls to serve.

By Dasisalles

Brown Butter in the Microwave
Pantry American

Brown Butter in the Microwave

5.0

Ingredients

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down.
  2. 2 Microwave for 5 minutes. Check butter; continue to microwave in 30-second intervals if needed, until butter is golden brown and has released a nutty aroma, 30 to 90 seconds more.

By Yoly

Whipped Honey Butter
Pantry American

Whipped Honey Butter

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat butter and honey together until creamy. Serve at room temperature.

By Lovesmurfs

Homemade Honey Butter
Pantry American

Homemade Honey Butter

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.

By Ima White

White Sauce
Pantry French

White Sauce

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a small saucepan over medium-low heat.
  3. 3 Whisk in flour to form a thick paste; cook and stir until golden in color, about 5 to 7 minutes.
  4. 4 Whisk in 1 cup milk; cook and stir until thickened, about 5 minutes more. Add more milk to reach desired consistency.
  5. 5 Enjoy!

By carolyn overton

Brown Sugar-Cinnamon Butter
Pantry American

Brown Sugar-Cinnamon Butter

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer on high until creamy and smooth, about 1 minute. Cover and keep refrigerated between uses.

By SHORECOOK

Slow Cooker Caramelized Onions
Pantry American

Slow Cooker Caramelized Onions

4.5

Prep
10 min
Cook
600 min
Total
610 min

Instructions

  1. 1 Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
  2. 2 Cook onions on Low until browned and sweet, about 10 hours.

By foodelicious

Homemade Croutons
Pantry American

Homemade Croutons

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Slice off crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices into small cubes. Sprinkle with garlic salt. Arrange cubes on an ungreased cookie sheet.
  3. 3 Bake in the preheated oven until browned, about 15 minutes. Let cool completely, then store in a covered container or plastic bag.

By Carol

Cake Fondant
Pantry American

Cake Fondant

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar.
  3. 3 Roll fondant out on a work surface generously dusted with confectioners' sugar to desired thickness.

By beth plouff

Brown Butter Frosting
Pantry American

Brown Butter Frosting

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
  2. 2 Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

By blueyedfeather

Bisquick Pie Crust
Pantry American

Bisquick Pie Crust

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Mix baking mix and butter together in a small bowl. Add water and vigorously stir until a soft dough forms. Flour your hands with a bit of baking mix, then press dough into a 9-inch pie plate.
  3. 3 Bake in the preheated oven until light golden brown, 8 to 10 minutes. Let cool completely before filling with desired filling.

By Linda

White Cheese Sauce
Pantry Mexican

White Cheese Sauce

3.6

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Reduce the heat to medium-low and stir in shredded cheese until melted. Mix in sour cream and green chiles; cook, stirring occasionally and without letting it boil, just until heated through.

By Wilemon

Homemade Herb-Infused Butter
Pantry American

Homemade Herb-Infused Butter

4.0

Prep
10 min
Cook
120 min
Total
370 min

Instructions

  1. 1 Grind up the dried oregano until very fine; measure out 3 tablespoons.
  2. 2 Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
  3. 3 Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure it with a rubber band. Pour butter mixture through cheesecloth into the bowl. Remove the rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
  4. 4 Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Discard water.

By christouxphr

Ramp Butter
Pantry American

Ramp Butter

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Chop 1/2 of the ramp leaves coarsely and the other 1/2 very fine.
  2. 2 Beat butter with an electric mixer in a bowl until creamy. Mix in ramps and season with salt to taste. Transfer compound butter into a dish and refrigerate until hard.

By Lena

Scott's Buffalo Wing Sauce
Pantry American

Scott's Buffalo Wing Sauce

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine butter, hot sauce, ketchup, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Use sauce for cooked chicken wings or pieces.

By ScottCim

Easy Alfredo Sauce
Pantry Italian

Easy Alfredo Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine whipping cream, grated Parmesan cheese, and butter in a medium saucepan. Cook and stir over medium-low heat until smooth. Remove from heat; sauce will thicken as it sits.

By Kathy Rose

British Shortcrust Pie Pastry
Pantry European

British Shortcrust Pie Pastry

4.6

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.
  2. 2 Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.

By Piques

Marshmallow Fondant
Pantry American

Marshmallow Fondant

4.6

Prep
30 min
Cook
5 min
Total
515 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place butter in a shallow bowl and set aside until needed for kneading.
  3. 3 Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
  4. 4 Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.
  5. 5 Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.
  6. 6 Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
  7. 7 Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
  8. 8 To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.

By Kiele Briscoe

Basic Béchamel Sauce
Pantry French

Basic Béchamel Sauce

4.6

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7 minutes.
  3. 3 Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes.
  4. 4 Season to taste with salt and nutmeg.
  5. 5 Serve hot and enjoy!

By MATHIEUDAIGLE

Garlic Butter Sauce
Pantry Italian

Garlic Butter Sauce

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a small saucepan.
  3. 3 Add garlic , and sauté until cooked and fragrant.
  4. 4 Add oregano and basil; stir until heated through.
  5. 5 Serve warm.

By Christine

Hollandaise Sauce
Pantry American

Hollandaise Sauce

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk egg yolks in a small heavy saucepan until light lemon yellow and slightly thickened, about 1 minute. Whisk in1 to 1½ tablespoons lemon juice, depending on how tart you like your sauce.
  3. 3 Add 2 tablespoons cold butter to egg mixture. Place the pan over very low heat and whisk constantly until butter melts and mixture thickens enough to see the bottom of the pan between strokes. (If the mixture starts to thicken too quickly or look grainy, remove it from the heat and whisk in 1 teaspoon cold water.)
  4. 4 Remove the pan from heat. Whisk in remaining cold butter, 1 tablespoon at a time, until incorporated and smooth.
  5. 5 Gradually whisk in the melted butter, adding just a few drops at first, then a slow, steady stream. Keep whisking vigorously to create a thick, smooth sauce. (If sauce becomes too thick, whisk in 1 teaspoon warm water at a time until you reach the desired consistency.)
  6. 6 Season with salt and white pepper to taste. Serve immediately.

By Maryellen

Alfredo Sauce
Pantry American

Alfredo Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes.
  3. 3 Add cheese and garlic; whisk continuously until heated through. Stir in parsley.
  4. 4 Serve immediately and enjoy!

By Rebecca Swift