Brown Butter Pumpkin Spice Sauce

Name: Brown Butter Pumpkin Spice Sauce
Cuisine: American
Ingredients: 30 g butter; 65 g pumpkin puree; 200 g sugar; 1.5 g pumpkin pie spices; 200 g water; 2 g vanilla; 1 g sea salt; 1.5 g soy lecithin

Serves 1

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Brown Butter Pumpkin Spice Sauce

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Serves 1

Directions

1Add the butter to a pan over medium heat.
2Swirl the butter around until it melts and eventually browns. This will take about 5 to 10 minutes.
3Add the pumpkin puree, sugar, pie spices, water, and vanilla to the pan and whisk it all together. Don't worry about it being perfect, as you're going to emulsify it later.
4Bring the mixture to a lazy simmer (a bit less than a rolling boil), and let it go for 8 to 10 minutes, whisking now and then until it looks a little thicker.
5Kill the heat before letting it cool for 20 minutes and pouring it into a separate carafe.
6Add a little soy lecithin to emulsify it so it doesn't turn into an oily syrup in the fridge.
7Blend it for about 45 to 60 seconds with an immersion blender.
8Store it in the fridge for up to two weeks.

Ingredients

30 g butter
65 g pumpkin puree
200 g sugar
1.5 g pumpkin pie spices
200 g water
2 g vanilla
1 g sea salt
1.5 g soy lecithin

Equipment

panspatulacarafeimmersion blendercountertop blender

Tips

If you don't have an immersion blender you can also use a countertop blender.
Store it in the fridge for up to two weeks.
It'll thicken a little bit in the fridge but it'll stay saucy.
Shake if it's been sitting for more than a few days.

Brown Butter Pumpkin Spice Sauce

Serves 1

tiktok.com

Brown Butter Pumpkin Spice Sauce

tiktok.com

Serves 1

Directions

1Add the butter to a pan over medium heat.
2Swirl the butter around until it melts and eventually browns. This will take about 5 to 10 minutes.
3Add the pumpkin puree, sugar, pie spices, water, and vanilla to the pan and whisk it all together. Don't worry about it being perfect, as you're going to emulsify it later.
4Bring the mixture to a lazy simmer (a bit less than a rolling boil), and let it go for 8 to 10 minutes, whisking now and then until it looks a little thicker.
5Kill the heat before letting it cool for 20 minutes and pouring it into a separate carafe.
6Add a little soy lecithin to emulsify it so it doesn't turn into an oily syrup in the fridge.
7Blend it for about 45 to 60 seconds with an immersion blender.
8Store it in the fridge for up to two weeks.