It makes *everything* better.
Start by placing cubed butter in a heavy-duty, light-colored saucepan set over medium-low heat. .Start by choosing a light-colored, heavy-duty saucepan, which makes it easier to see the butter changing color as it begins to brown. Cube the butter and place it in the pan, set over medium-low heat.Butter is made up of three things: The good stuff and about 15 percent water. But before the milk solids can brown , the water needs to evaporate.
But be careful! Brown butter can easily go from rich and nutty to black in a matter of seconds. If you aren't sure, remove the pan from the heat, tilt the pan to one side, and use the spoon to check the color of the milk solids; they should be a rich amber color. Continue cooking if necessary, or......When the butter solids are amber-brown, pour the butter through a strainer into a heat-proof bowl. Woohoo! You are now a brown-butter champion.
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