SO GOOD!!! After reading reviews I did change it up a bit though... Did 1ts soy and 1tb balsamic. Also, browned the butter first as others did and this provided a much richer, nuttier butter flavor than just melted butter would've. If you're not used to doing a brown butter, all you have to do is put it in a saucepan over medium low (4 on my stove) for about 5 minutes or until it's nutty and brown. Then spoon off the milk fat (butter foam) and discard. What you're left with is a clear, rich brown butter. Because you lose a little volume by discarding the foam, I always do a little bit more butter than called for in the original recipe. And I personally don't think this recipe needs ANY added salt and actually think it would take away from the delicate balance of the flavors. SO YUMMY!
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