Add butter to a skillet over medium heat and melt it. You want to keep your heat at medium, if you go too high, the butter will cook too fast and not be properly browned.

Cook butter until foamy. Swirl the pan, or stir the butter, often to be sure the butter is cooking evenly.

Keep cooking, stirring constantly. The foam will start to dissipate some and you will start seeing little golden flecks in the butter. The color will progress from lemony-yellow to golden-tan.

Once you see lots of little browned bits and smell that nutty aroma, take the pan off the heat immediately and transfer the browned butter into a heat-safe bowl to cool.

The butter will be very hot. If you do not transfer it to a room temperature bowl, the butter can continue to cook and end up burning.

At this point, you can use the butter as is, fresh and hot or let it cool and re-solidify before using.