LCBO Food & Drink Autumn 2026

BETTER BUTTER

Butter Watch Out Browning is an easy way to transform butter’s sweet flavour into something far more complex. As it cooks, the water evaporates and the milk solids caramelize, adding toasty, nutty notes along with a deep golden hue. Here’s everything you need to know about making and using brown butter.

BUTTER + SAUCEPAN + HEAT = MAGIC. HERE’S HOW:

PERFECT PAIRS Toss brown butter with ramen noodles or gnocchi, spoon it over roasted squash or use it in apple crisp. LIGHT IS RIGHT A light-coloured pan helps you see what stage your butter is at in the browning process, which will help prevent burnt butter. MAKE AHEAD Brown butter can be transferred to a glass jar and refrigerated up to 1 week. Bring it to room temperature before using; it will be easier to spoon or measure. WHAT BUTTER IS BEST Because you’re concentrating the butter, it’s always best to use unsalted. That way, you can adjust the seasoning at the end of the cooking process and avoid oversalting your dish. TIP FOR SUCCESS Since some liquid evaporates during the browning process, you need to make an adjustment if you want to try brown butter in your favourite baking recipe. For every 1/2 cup (125 mL) butter called for, add 1 tbsp (15 mL) water or milk.

1 THE HEAT Cook cubed, unsalted butter over a medium heat to ensure it won’t go from brown to burnt in the blink of an eye. Butter will melt into a creamy, opaque liquid.

2 THE FOAM

Next, a foam will form on the surface, and the butter below will be clear and yellow. Start stirring constantly to disperse the heat evenly as the water evaporates.

3 THE BUBBLES

4 THE BROWNING When the milk solids become golden flecks, remove from heat and immediately transfer to a heatproof bowl— it will foam up then settle down.

The sputtering will subside and the foam will look like glassy bubbles. Keep stirring to prevent the milk solids from burning on the bottom of the pan.

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———————— AUTUMN 2026