Begin by cutting the butter into small, even pieces to ensure it melts uniformly.

Place the butter pieces in the pan over medium heat or high heat.

Stir continuously with a wooden spoon or silicone spatula, making sure to scrape the bottom of the pan.

The butter will first melt, then come to a boil and foam up. Keep stirring.

Allow butter to boil for 3-4 minutes and allow the butter to brown. As the butter cooks, milk proteins will separate and settle at the bottom of the pan, turning golden brown. These browned bits are what give brown butter its distinctive flavor and color.

Watch for the butter to change to a deep amber hue and for the foam to subside slightly, indicating it’s done. This process should take about 5-7 minutes, but keep a watchful eye as the butter can go from perfectly browned to burnt in a matter of seconds.

Once the butter has reached the desired level of browning, remove it from the heat and let it cool for a few minutes. Then, pour the butter into a heat-safe bowl, making sure to scrape out all the delicious little brown bits. These bits are packed with flavor and are essential for the full brown butter experience. Allow the butter to cool slightly before using it in your recipe or store it for future use. It will partially solidify as it cools.