Caramalized and browned butter for cookies, cakes and pies.
In a heavy bottom sauce pan or pot, add the butter.
Melt the butter on low heat. Swirl the butter or gently whisk it occasionally.
As the butter melts and before it starts to brown, the butter starts frothing. Using a whisk, whisk it gently.
As the butter starts to brown, there is a nutty aroma that starts to linger! (this is kind of the sign that its ready!) You will notice tiny brown bits, this is your milk solids that were separated.
Once the colour changes from pale yellow to golden yellow to almost starting to turn amber, turn off the heat. (this helps to not burn the butter)
Use a metal sieve to strain the milk solids and transfer the brown butter to another bowl or container (heat proof) to prevent it from further browning and burning.
Once it reaches room temperature, use it in bakes or just drizzle over salad! even better roast some winter veg with it :D
It lasts in refrigerator for 2-3 weeks in a clean bottle.