1 cup (2 sticks) butter, sliced
• In a heavy, light-colored saucepan over medium heat, melt the butter. Cook, whisking frequently. The butter will foam, then subside. Watch carefully as brown specks begin to form at the bottom of the pan, so it doesn’t burn. When the specks are amber brown and the butter has a nutty aroma, about 4 minutes, remove from heat and pour into a bowl to cool.