I like butter just as much as the next person. I’m no Paula Deen or anything. I don’t use it in everything I cook or on everything I eat. To tell you the truth, in my family growing up we were more of margarine people. We most often used Country Crock. Gasp! I know. Blasphemy! When I think about real butter, I think about special occasions. Going over to my grandfather’s house and slicing off a square of the flaky butter he would keep in his fridge to put on my rye bread. I think about the lamb butter mold at Easter dinner, which we ever so lovingly decapitated little by little. So I am not totally clueless on the butter front. But, when reading all these other food blogs talk about brown butter, I was feeling like Jerry Seinfeld. What’s the deal with brown butter? Then, I tried it. Let me tell you, this stuff is great! The flavor of the butter changes completely. It becomes warm, nutty, and almost cookie-like. InFranceit is referred to as hazelnut butter. Hopefully that gives you a better description of the taste. I will be using brown butter a lot more often. And …

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