Brown Butter is for anyone that eats.
It is a more delicious, deeply toasted version of butter that's spreadable, shelf stable, and ready to use in all savory and sweet recipes. We make ours from the highest quality American butter.
Professional Chefs call it their secret weapon. Bakers adore it. Now the food industry uses it as a shortcut to great meals. Use in place of ordinary butter to add layers of flavor in even the simplest every day foods.
Here are ways to use it:
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SCHMEAR
Spreadable straight out of the container. Try some schmeared on your morning toast, muffins, pancakes, bagels, radishes, cornbread, burgers, and sandwiches.
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MELT
Melt and drizzle Brown Butter onto fresh popcorn. Great over baked potatoes, rice, cheese ravioli, and scrambled eggs.
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BAKE
Swap Brown Butter for plain butter in all baked goods: cookies, pies, cakes, scones, caramels, crispy rice treats, crusts, fillings, and quiche.
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SAUCE
A few spoonfuls add layers of flavor. Sauteed fish with capers and lemon isn't complete without Brown Butter. Delicious on root vegetables and shrimp too.
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GLAZE
Pasta, roasts, mushrooms, and leafy greens always welcome a little more complexity. Brown Butter-glazed chicken is always amazing.
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FINISH
Let a scoop of Brown Butter rest on top of warm steak. Add some to a pot of beans for next level deliciousness. A spoonful over oatmeal and even ice cream is epic.
Our process is simple. Simple is hard.
People often say "the best food is simple food," but what does that really mean? To us, it means a lot of things: quality ingredients, proper technique, skilled craftsmanship, attention to detail, and restraint.
These factors take time and experience to master. That said, simple can actually be pretty hard to achieve. Delicious, simple food means there's nothing to hide behind. The ingredients and preparation speak for themselves.
Making great Brown Butter is simple. Unfortunately, most brown butter made on the fly is either not brown enough or even burnt. Why? Because simple is hard. We take care to manage every aspect of our small-batch production. We source the highest quality American butter and delicately control the browning for many hours until it develops its distinctive nutty, rich depth of flavor.
Our story
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2011
Two professional chefs meet at a 3 Michelin Star restaurant in NYC. They start hosting pop-up dinners together. The menu changes with the seasons, except the bread course remains constant: sourdough with whipped brown butter and sea salt. It becomes a signature.
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2015
Black & Bolyard is born to satisfy the dinner guests' demand. The chefs start making Brown Butter by hand and selling it in small jars. Demand grows and catches the interest of bakeries, restaurants, and retailers.
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Today
Black & Bolyard Brown Butter is still made in small batches by real people in the USA. Their products are sold in foodservice nationwide. Your favorite chocolate chip cookie from the store is probably made using this delicious stuff.
