Brown butter recipe

Line a fine-mesh strainer with a double layer of cheesecloth and set over a medium bowl.

Melt the butter in a large saucepan over medium heat. As soon as it is melted, begin whisking to keep it from separating. Once the butter begins to boil, stop whisking and increase the heat to medium-high. Continue to cook the butter, whisking occasionally to keep the solids that settle on the bottom of the pan from burning, for about 5 minutes. As the moisture evaporates and the butter browns, the bubbles will lessen. Lift some of the butter on a spoon to check the color: when the butter is caramel colored, remove it from the heat and strain it into the bowl.

Discard the cheesecloth, and pour the clear butter into a container, leaving the sediment behind.

Use immediately, or store in a covered container in the refrigerator for up to 1 week. Remelt the butter slowly in the microwave or over low heat before using.