By far the best maple butter recipe, Chef Michael Smith takes things up a notch by including brown butter.
I knew this was going to be an amazing maple recipe before I tasted it.
I arrived at Inn at Bay Fortune and overhead a guest asking Chef Michael Smith if there was any way they could buy a jar of his maple brown butter.
That’s because anyone can make plain ole maple butter.
But only Chef Michael Smith thinks to take it up a notch and include decadent brown butter in the recipe.
And before I tasted it I knew I had to have the recipe.
The bad news for that guest was that they do not sell it. The good news is that he did give me the recipe!
And it’s easy peasy.
Last year with dining restrictions Inn at Bay Fortune hosted outdoor dinners with an epic summer picnic menu.
Al fresco style with picnic tables and Adirondack chairs we had an amazing time.
We started with oysters and wine then moved onto a meal that was so large we brought half of it home.
And we saved that glorious maple butter. Rationing out just a bit each day.
It’s THAT good.
So good that he’s including it in an upcoming cookbook.
What is Maple Butter Anyway?
It is a simple recipe of blending maple syrup with butter.
The ratio of maple syrup to butter can change. And some add spices like cinnamon or all spice.
I also have heard some people add bacon to maple it maple bacon butter. That sounds delicious!
Chef Michael Smith’s maple brown butter recipe is a bit different.
He uses the butter two ways: browning part of the butter, then adding it to regular butter and maple syrup.
As far as I’m concerned this is the BEST maple butter recipe.
The Difference Between Maple Butter and Maple Cream
Maple butter is most commonly referred to as maple syrup mixed with butter.
Whereas maple cream is made by boiling maple syrup, cooking it down and creaming it by putting it into a stand mixer with a touch of oil.
Maple cream is spreadable maple syrup and it’s also vegan!
2. Maple Syrup
How to Brown Butter
If you’ve never browned butter be prepared to be amazed.
This one ingredient technique takes the creamy rich flavour of butter and adds an intense sweetness with NO sugar.
It’s amazing on pasta, white fish and you’ll love it in this maple brown butter.
Please READ these instructions because you can burn it!
This is a quick brown butter recipe. It takes about 5 minutes. The sweetness comes from the milk solids caramelizing.
Do NOT walk away from the stove, keep stirring and watching the butter,
- Take unsalted butter out of fridge one hour before using. Cut into 1 inch squares.
- Add butter to light coloured pot that has a heavy bottom. Turn onto medium heat. Use spatula to move butter around pot.
- Once melted keep stirring and may attention to colour. First it turns golden brown. Then it begins to foam and milk solids fall to the bottom of the pan looking dark brown. You will know when it’s ready when you can smell the toasted, nutty, rich flavour.
- Remove to a bowl and let cool.
What is Maple Butter Good On?
To be honest, this is amazing on EVERYTHING! But here are some ideas:
- Any bread product: bread, toast, rolls, muffins, biscuits, croissants…you get the idea…
- Throw it in the pan in the last 2 minutes of frying steak
- Pancakes or waffles
- Baked potatoes, sauteed vegetables
- Tossed onto baked fish in the last 2 minutes of cooking
And now that I think of it, if you’re cooking bacon. It would be GREAT if you threw some in the pan at the very end.
How to Store Whipped Butter
The tricky thing about whipped butter is that once you put it into the fridge it gets hard and loses the delicious whipped texture.
Chef Michael Smith recommends keeping it out on the counter for up to 3 days.
I froze small batches to use in cooking. And I left a small amount in the fridge that I brought out to room temperature before using.
Maple Brown Butter Recipe
- 1lb butter, at room temperature, divided
- ¼ cup dark pure maple syrup
- Place ½ pound (225 g) of the butter in a large saucepan over medium-high heat.
- Swirl gently as it melts, foams, and eventually lightly browns. Transfer every drop, including the flavourful brown sediment, to a small storage container. Cover tightly and let sit on the counter until cooled to room temperature, a few hours or overnight.
- In a stand mixer fitted with the whisk, whip the remaining ½ pound (225 g) butter, scraping down the sides once or twice, until smooth and pale yellow.
- Scrape in the brown butter and the maple syrup. Whip until smooth. Transfer to a small container for serving.
Store, covered, at room temperature for up to 3 days.