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“And it was, like, this butter board that had crab and preserved lemon and these seaweeds and all this stuff and then, like, this brown butter, as well, on top of the butter.”

That day, I was in a brown butter mood, so I cooked the mushrooms until they were deeply crisped and golden, their flavor intensified by the nutty richness of browned butter.

But with you, it’s, ‘Well, can I sauté it in brown butter?’

I use mayo as a base for many sauces: spicy mayo, curry mayo, maple mayo, Russian dressing, lemon tarragon brown butter mayo, and more.

I'm a sucker for tahini, brown butter, labneh and miso in any context, so I'm quite optimistic about many of these terrific-sounding options.