Step 1: Cut the unsalted butter into 1-inch pieces. This helps it melt and brown more evenly.
Step 2: Place the butter pieces in a light-colored, heavy-bottomed saucepan over medium heat. Using a light-colored pan allows you to easily monitor the browning process.
Step 3: Allow the butter to melt completely. It will begin to foam and bubble. Continuously stir or swirl the pan gently to ensure even browning and prevent the milk solids from sticking to the bottom.
Step 4: As the butter cooks, the foam will subside, and the butter will start to turn a pale golden color. Keep stirring. Small brown bits (these are the milk solids) will begin to appear at the bottom of the pan.
Step 5: Continue to cook, stirring frequently, until the milk solids turn a deep, rich amber or hazelnut color (hence “beurre noisette,” or hazelnut butter). The aroma will shift from creamy to wonderfully nutty and toasted. This typically takes 5-7 minutes from the start of melting.
Step 6: Immediately remove the pan from the heat and pour the brown butter, including all the delicious browned bits, into a heat-proof bowl or jar to stop the cooking process. If left in the hot pan, it can quickly burn. Your perfect brown butter is now ready to use in your favorite Brown Butter Recipes!