How to Brown Butter

Place the butter in a large skillet**, cut into pieces.

Heat over medium heat for about 5 to 7 minutes total, stirring occasionally. The butter will melt, turn foamy, stop foaming and start to bubble, and then become brown in color and smell nutty.

Once the milk solids turn brown, immediately remove the butter from the heat and pour it into a bowl or container to cool (this is important, otherwise the residual heat from the pan will continue to cook the butter). Do not overcook, or you risk burning the butter.

Use in recipes as desired. (Note: If desired, you can skim the foam off the top before using.) Brown butter stores in a sealed container in the refrigerator for up to 3 months; re-melt it to bring it to a liquid state before using.