You want to begin with good quality butter, whether salted or unsalted, as the recipe requires or to your taste. I prefer European or Amish-made butter. And sometimes I'll even make my own!
The most important thing about making brown butter is: KEEP YOUR EYES ON THE PRIZE! Do not walk away during the process- EVER! Do not turn your back on it. This moves quickly, and burning is not fun!
Measure the butter needed for the recipe and place it in a non-stick pan. A light colored pan is best
On medium-low heat, allow it to melt, gently swirling it in the pan the whole time. When you see golden bits in the middle, and the butter begins to foam a little, turn down the heat to low and keep cooking until it reaches the degree of "golden brown" you want, or until you smell the nutty aroma you want to achieve.
Remove immediately from the heat and allow to cool to room temperature unless used immediately.
Some people like to strain butter for other uses. But remember: you will have less butter for baking when you brown it, because you're losing milk fat.
