Why Vanilla And Brown Butter Belong In Your Next Savory Dish

If you like to bake, you may already know about the power of brown butter combined with vanilla. Brown butter is different from the melted version, in part because it's cooked a bit more so that its milk solids turn brown. The result is a toasted, nutty flavor that's a baking powerhouse. Combining it with vanilla, which helps to boost brown butter's distinct flavor, yields a rich and delicious result. This combination is most commonly used in desserts, adding depth to things like chocolate chip cookies and tart crusts. But why stop there? It's also a perfect addition to savory dishes.

You can technically use brown butter in almost any recipe that calls for regular butter (as long as the recipe does not require cold butter; you might also need to add in extra liquid, as the browning process cooks off much of butter's water). But the vanilla and brown butter combination really shines in savory dishes like pastas with buttery sauces, such as gnocchi with butter and sage or butternut squash ravioli. You can also use the combination in simple sauces for steaks, fish, and other proteins. 

There are just a couple of things to watch out for when you embark on your brown butter, vanilla, and savory adventure. First, make sure you cook your brown butter enough, but not so long that it burns. Second, always start with a small amount of vanilla. Because it's so potent (and the extract often contains alcohol), add only a drop to your dish at first, then increase as desired.

Why do these two ingredients go so well together? Vanilla has been recognized for a long time as a powerful flavor enhancer. Its natural essence, combined with the fact that vanilla extract typically contains alcohol (which can enhance the taste of some ingredients by breaking them down at the molecular level), makes flavors pop. Brown butter by itself adds a subtle richness but is made more noticeable by the addition of vanilla. Some people think brown butter tastes like hazelnut, an especially rich-tasting nut used in sweet and savory dishes alike, and it's easy to picture that taste being intensified by the pungent floral profile of vanilla. Pair that with a richly-flavored protein, and you'll have a mix of tastes that elevates your whole meal.

You can buy vanilla in several different forms, including as a paste, whole beans, and as an extract. (Pro tip: add vanilla extract to your list of grocery items to buy at Costco. Reviewers rave about the flavor, it doesn't contain any added sugar, and it's cheaper than at most other grocery stores.) Any of these forms will work alongside brown butter, but vanilla extract is the only one that likely contains alcohol, providing that additional flavor boost to elevate your dish even further.