Cut butter into cubes.

Place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns).

Place pan over medium heat. Cook until it comes to a low boil, stirring frequently with a whisk, about 3 minutes. Continue to cook, while stirring constantly to prevent residue from sticking and overflowing, about 4 more minutes or until foam subsides.

Continue to cook until the liquid turns an amber color, 1 to 2 minutes longer.

Remove from heat. Set aside 3 to 5 minutes to let the sediment settle to the bottom of the pan.

Pour the browned butter through a strainer into a small bowl. Discard the sediment.

Use immediately, or store in a tightly covered container, in the refrigerator, until ready to serve.