Cut the butter into small pieces to ensure that it melts and browns evenly.
Add the pieces of butter in a saucepan or skillet over medium heat. We recommend that you use a light-colored saucepan to watch the butter as it browns. As the butter melts, make sure to stir frequently so it doesn’t burn out. Once the butter turns into a golden-tan color and begins to foam a little, you can slightly turn down the heat. Watch the butter slowly turn into a darker brown color.
Remove from the heat when you notice some milk solids at the bottom of the pan and smell a caramelized, nutty fragrance.
You can store your browned butter in the refrigerator for up to 5 days (let it cool, and then store it in a sealed container). If you wish to store it longer you can also freeze it: simply divide it into an ice cube tray to make it easily available!
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