Lemon-Pecan Brown Butter
By Paula Deen
- 6 tablespoons unsalted butter
- 1/2 cup pecans
- 1 zest removed and cut into fine julienne, then halved lemon
Put the butter in a saute pan that will hold the pecans in one layer and turn on the heat to medium high. When it is melted and beginning to bubble, add the pecans and saute, tossing frequently, until the butter and pecans are a uniform golden-brown.
Add the lemon zest and the juice from half the lemon. Cook for half a minute longer and remove the pan from the heat. Refresh with another squeeze of lemon juice, taste and season with salt, then swirl and taste one last time. Pour the sauce directly over the food and serve immediately.