Step 1

Add the butter to a small sauce pan (try to use a light colored sauce pan if you can).

Step 2

Melt the butter over medium heat, stirring. The butter will melt then eventually foam up.

Step 3

After a couple of minutes, the butter will separate into milk fat and milk solids. The milk solids will start to brown on the bottom of the sauce pan. Keep stirring and use your nose, once it starts to smell nutty and turn amber, it’s time to take the pan off the heat.

Step 4

Carefully pour the browned butter in a heat proof container, being sure to scrape up the brown bits. Let cool for 10 minutes and use in your recipe as directed. If you need solid brown butter, cool in the fridge until solid.