Step 1
In a medium light-colored skillet over medium heat, melt the butter. The butter will foam, then change color quickly. Cook, stirring or swirling occasionally, until the foam subsides and the butter turns golden brown and smells nutty, 3–4 minutes. Remove the skillet from the heat immediately and transfer the brown butter to a heatproof bowl and allow to cool. (The brown butter will keep in an airtight container in the fridge for up to 2 weeks and in the freezer for up to 3 months.)