Curried Brown Butter Heaven

This is a quick post about my new condiment obsession: curried brown butter. There are two ingredients and I will only give you one guess. Making curried brown butter is fast and simple and it will change the way you dress all of your food. I have taken to drizzling a little over soup, tossing warm potatoes or veggies in it. I have even spread some on my grilled cheese sandwich. The last one was a bit unnecessary but boy was it tasty!

Curried Brown Butter
 1/2 cup unsalted butter, preferably cultured butter
2 tbsp favorite curry powder (mine is a homemade English-style Madras curry powder)

In a saucepan, melt the butter over medium heat until it stops foaming. Swirl the butter around in the pan every few seconds until the butter solids (white bits floating on top and along the sides) start to turn a light caramel color. Turn the heat to low and add the curry powder. The mixture will fizzle a bit at first. Cook the butter and curry powder over low heat for another two minutes or until the butter starts to take on some of the color in the curry powder (bright yellow if your powder has turmeric in it) and the whole thing smells fragrant and nutty. Take off the heat and let it cool. Drizzle over whatever you desire or let butter solidify and  spread on tons of tasty things. Can be stored in the fridge for about 3 weeks.