Heat on medium-high and allow butter to melt, whisking constantly to ensure even cooking. Butter should start to foam and sizzle.
Continue whisking until milk solids separate and begin to turn golden brown.
When butter is golden brown and you smell a nutty aroma, remove from heat and transfer immediately to a heatproof container.
If using to substitute for regular butter in a recipe, add 1 tbsp water and stir before adding to recipe or chilling in refrigerator.
Water loss: Since butter is 15% water, which gets cooked off in the browning process, the tbsp of water is added to replace this water loss and ensure the correct amount of liquid in your recipe.Adjusting quantity: Feel free to double or triple the amount of butter and water you use to accommodate your recipe -- just make sure your pan or skillet is wide enough for the butter to be shallow and cook evenly.Chilling for recipes: Feel free to cool the butter until it's solid, and then soften it to room temperature to use in cakes, cookies, and other recipes that call for softened butter.