Butter, Brown

Melt butter in saucepan over med-high. When it boils, reduce heat to medium, simmer until foamy. Continue cooking stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2-7 min (depending on the amount). Remove from heat; immediately transfer to a heatproof bowl. Make a big batch and freeze in ice-cube trays.

Spatter-free Browned Butter: Place 1/2 c unsalted butter in microwavable bowl. Cover w parchment paper; top w microwavable plate. Microwave in 1 minute intervals until butter is golden brown and smells nutty–5-7 minutes.