Brown butter is nothing more than clarified butter that’s been heated till the milk solids brown and give off whiffs of irresistible nuttiness.

1Cut the butter into little pieces and dot it across a heavy saucepan. Use a stainless steel pan.

2Cook the butter on medium heat till the butter clarifies (separates into butter fat and milk solids). The butter will foam before it separates. Keep stirring the butter. You don’t want it to burn. You have to keep a close eye on your brown butter.

3Continue cooking the butter until the milk solids, which have fallen to the bottom of the pan, start turning a gorgeous golden brown. When you’ve achieved the perfect color, immediately transfer your brown butter to a cool bowl. The residual heat in the pan can overcook your butter if don’t transfer it quickly.

If you overcook the butter, you can still add some lemon juice and chopped parsley and use it over fish or chicken.

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