Brown Butter Sauce from "Mike's American"

[Anonymous]

Mike's is one of the "Great American Restaurants" places in Springfield. They have the most incredible grilled chicken with brown butter sauce. I don't live nearby anymore and am CRAVING this dish! If anyone knows how they make their delicious brown butter sauce, please spill the beans! I've tried many other brown butter sauce recipes and none can compare so I'm looking for the real deal.

[Anonymous]

My brother worked for GAR while he was in college and grad school for many years. The employees called that sauce "Brown Butt Sauce" because the amount of butter/cream in it gives a lot of people diarrhea.

[Anonymous]

I feel you OP - I figured out how to make Nandos on my own 3 weeks ago and I have been living in heaven ever since.

Here you go -
Deglazed Pan, Butter, Lemon, White Wine Vinegar, Shallots

Use a hand blender to smooth.

[Anonymous]

Thanks for replies!!

"Here you go -
Deglazed Pan, Butter, Lemon, White Wine Vinegar, Shallots.Use a hand blender to smooth."

Is this the GAR recipe? It seems like it should have some sort of cream in it. But maybe that is from emulsifying it all?

If PP brother worked and knows how to make "Brown Butt Sauce" (LOL!) maybe he can give insights!? For the record I never got a brown butt from it

[Anonymous]

Anonymous wrote:I feel you OP - I figured out how to make Nandos on my own 3 weeks ago and I have been living in heaven ever since.

Here you go -
Deglazed Pan, Butter, Lemon, White Wine Vinegar, Shallots

Use a hand blender to smooth.

This isn’t the GAR sauce. The GAR sauce is thicker and creamier. Pretty sure it has either heavy cream or sour cream in it.

[Anonymous]

That’s a picture of the dish but pretty sure the recipe is wrong. It’s not a traditional brown butter sauce.

[Anonymous]

OP--This is the ONLY thing I ever order, I love it so much!

[Anonymous]

I’ve made this and it tastes very similar:

http://www.the-savvy-kitchen.com/2012/10/sauteed-chicken-breasts-with-roasted.html?m=1

[Anonymous]

Anonymous wrote:OP--This is the ONLY thing I ever order, I love it so much!

My mouth waters just thinking about it. It was where I always wanted to go on special celebratory days, just so I could eat that chicken and sauce! The brown butter sauce is so thick and savory - I'm wondering what seasonings they use.

[Anonymous]

I adore the sauce on their pecan crusted trout. I've been trying to copy it for years. Does anyone know how to make that sauce, like the brown butt poster? Thank you, thank you, thank you!

[Anonymous]

Bumping for brown butt sauce recipe/tips.

[Anonymous]

I was intrigues enough to dig and found this. Do the ingredients seem right:

"Re: brown sauce from Mike's American Grill in Springfield Virginia

It's a brown butter sauce...could not find their recipe, but RR has one. You would have to make a much larger batch of this for chicken.

Brown Butter Sauce




6 tablespoons butter
1/2 teaspoon salt
1 teaspoon chopped fresh sage
2 tablespoons heavy cream


Directions:
1.In a small saucepan, melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat."

[Anonymous]

Anonymous wrote:I was intrigues enough to dig and found this. Do the ingredients seem right:

"Re: brown sauce from Mike's American Grill in Springfield Virginia

It's a brown butter sauce...could not find their recipe, but RR has one. You would have to make a much larger batch of this for chicken.

Brown Butter Sauce




6 tablespoons butter
1/2 teaspoon salt
1 teaspoon chopped fresh sage
2 tablespoons heavy cream


Directions:
1.In a small saucepan, melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat."

GAR brown butter sauce has no visible herbs in it. Do you blend the sauce once cooked? 🤔

[Anonymous]

I’ve been searching for this recipe from GAR for years, and have never landed on the true answer. Would love if someone who has worked at one of their restaurants could share the ingredients if nothing else! PRETTY PLEASE!!!

[Anonymous]

Anonymous wrote:I feel you OP - I figured out how to make Nandos on my own 3 weeks ago and I have been living in heaven ever since.

Here you go -
Deglazed Pan, Butter, Lemon, White Wine Vinegar, Shallots

Use a hand blender to smooth.

This is not helpful unless OP knows she has to brown the butter - simmer the butter until it separates and the little curds turn a pale brown.