Preparation

• Cut the butter into tablespoon-size pieces. In a medium saucepan, melt over low heat without allowing the butter to boil.
• Once melted, increase the heat to medium high, and bring to a boil, stirring constantly. As the butter boils, it will snap and sizzle, and sound like frying bacon as the water in the butter evaporates. The butterfat will separate from the milk solids. Once the sizzling dies down, the milk solids will start to turn golden brown, developing a sweet and nutty aroma. Stir or whisk constantly, scraping up the brown bits on the bottom of the pan to ensure that the butter browns evenly, 4 to 5 minutes.
• When the butter develops a light caramel color, remove the pan from the heat, and immediately pour into a heatproof bowl to stop the cooking. Scrape all the flavorful brown bits into the bowl as well. Use at once, or let cool to room temperature. To store, transfer to a covered container and refrigerate for up to one week, or freeze for up to two weeks.