Step 1

Melt the butter: Melt the butter in a medium light-colored frying pan or skillet over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.

Step 2

Watch carefully: As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.

Step 3

Remove to a heatproof bowl: Once you smell that nutty aroma, and the butter is the color of graham cracker crumbs, take the pan off the heat and transfer the browned butter into a heatproof bowl.

Step 4

Storing the brown butter: Once cool to the touch, transfer to a glass jar and store at room temperature for 5 days or in the refrigerator for up to 2 weeks.