Sauce & temper
Browned butter sauce
tereyağında pul biber (top butter)
Butter combined with red pepper, tomato paste or mint over high heat. Spooned over mantı, soup or pilaf at the moment of service.
When to use
Mantı, lentil soup, yayla soup, içli köfte, lentil pilaf.
Common mistake
Leaving the butter to scorch instead of pulling at colour — turns bitter. When the foam subsides, take it off the heat.
Steps
- Melt 2 tablespoons butter in a small pan over medium heat.
- Once it foams, add the spice (1 teaspoon pul biber / mint / paste).
- Within 10–15 s the colour deepens — smell becomes hazelnut-like.
- Off the heat immediately. Residual heat will burn it.
- Drizzle straight onto the plate or soup. Serve.
Recipes using this technique
This technique hasn't been mapped to recipes yet. We'll be filling this in soon.