Way easier than it tastes.
melting butter over medium-high heat, and continuing to stir it as the milk solids brown and the butter turns a beautiful light brown color. But fair warning: you do really have to watch it. Constantly. Those browned bits need to be stirred, and it can go from golden-hued to charred if you, say, turn around to wash a dish.
This is why my favorite, absolutely-no-supervision-required way to make brown butter is in the microwave. I first learned this method from Christina Tosi's. As Tosi says, "Browning butter in a saucepan on the stove makes you far more likely to burn yourself, or curse like a sailor while trying to scrub the bottom of a saucepan rich in burnt butter solids." There you go.
The best way to tell you've achieved brown butter perfection? The aroma. As soon as you open the door to the microwave you'll smell the signature nutty, caramely aroma of brown butter and know you've arrived. Don't be afraid of the popping, gurgling, sputtering noises the butter will make during its time in the microwave. That means it's browning!check after 2 minutes, then cook in 30-second bursts, checking between bursts, until you reach desired color.
Now that you've learned how to make brown butter, there's no excuse not to always have it around. Drizzle it on top of cinnamon toast or steamed vegetables. Pour it over chickpeas, fish, or pasta. You can even go ahead and make some
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