Brown Butter Puree

Directions

1. 1
   Melt the butter in a medium saucepan set over low heat.
2. 2
   Add the milk powder and salt.
3. 3
   Cook, stirring occasionally, until the solids turn a rich caramel brown.
4. 4
   Remove the pan from the heat and let the mixture cool.
5. 5
   Let it infuse in a lidded container in the refrigerator overnight.
6. 6
   Reheat the butter until it is just liquid and strain the solids from the mixture, reserving the fat separately to use for cooking like bacon fat.
7. 7
   Measure out 1 cup (200 grams) of the brown butter solids and combine them with the agave nectar and water in a blender.
8. 8
   Puree until smooth.
9. 9
   Strain and reserve the puree.
10. 10
    It can be stored in an airtight container in the refrigerator for up to a week.