Prepare to Fall Even Deeper in Love with Butter

To fully see the browning process, start by melting the butter over medium-low heat in a light-colored pan, occasionally swirling the pan to promote even melting. In a rush? Butter can be browned over higher heat; it just requires constant attention, as butter goes from brown to burnt rapidly over high heat.

The butter will bubble violently at first.

The bubbles will then become more delicate and frothy. The milk solids will start to darken at this stage. Make sure to keep whisking vigorously at this point.

If you're not using the brown butter immediately, transfer it to a heat-safe container so as to avoid carryover cooking, which could lead to burnt butter. Brown butter can also be refrigerated (or even frozen) in a tightly sealed container for later use.

While liquefied brown butter makes a classic pairing when drizzled on cooked vegetables or served with lemon on white fish, one can also refrigerate brown butter until solid; solidified brown butter makes a great substitute for regular butter in baked goods.