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1
Put the butter in a small, heavy-bottomed saucepan over medium heat.
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2
In about 10 minutes it will be frothy and bubbling.
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3
When the froth starts to subside slightly, turn down the heat to low and watch the butter closely.
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4
Prepare a bowl of cold water large enough to fit the bottom of the saucepan.
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5
As the butter cooks, check the bottom of the saucepan by tilting it and seeing if any specks of brown coagulated milk solids are adhering to it.
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6
After 15 to 20 minutes total cooking time youll see the milk solids coagulate into white specks and within a minute or two these specks will turn pale brown and then deep brown.
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7
As soon as they turn deep brown, dip the bottom of the saucepan in the bowl of cold water for a few seconds to stop the cooking.
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8
Pass the butter through a strainer lined with a triple layer of cheesecloth, paper towels, or a clean kitchen towel (not terrycloth, however, or it will absorb too much butter).
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9
The butter should have a lovely nutty fragrance.
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10
Store, well covered, in the refrigerator.
