- 4 tablespoons unsalted butter
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons hot sauce
- 1/4 teaspoon kosher salt
- Cook butter in a small skillet over medium heat until it foams then browns (be careful not to let it burn), about 5 minutes.
- Quickly transfer butter to a small bowl, scraping in browned solids. Let cool.
- Chill brown butter 10 minutes. Stir to distribute solids. Continue to chill, stirring every 10 minutes, until butter starts to solidify.
- Stir in lemon zest, lemon juice, hot sauce, and salt. Transfer to a piece of plastic; roll into a log. Freeze 1 hour before using.