Step by Step
You will need a sufficiently large saucepan or pot for heat- ing the butter, a heat resistant fine-mesh strainer and a heat resistant container for storing the butter. Some paper towelling or filter paper can be helpful for removing the smallest particles from the finished butter. Because the just-browned butter will be very hot, for safety reasons we recommend straining it into a second saucepan.
Slowly melt the butter at low heat to prevent bubbling.
Increase the temperature gradually to bring the butter to a soft rolling boil while gently moving the saucepan to prevent solids from burning.
As the butter turns amber in colour, a fine foam starts forming on the surface and some solids will begin browning on the bottom of the saucepan.
Remove the saucepan from the heat and immediately strain into a second saucepan. After it has cooled some- what, transfer it to a container for storage.
When sufficiently browned, the butter should be dark amber in colour without any dark solids.
Clarified butter on the left, browned butter on the right. Brown butter can be used immediately or tightly covered and stored for up to ten days.