Ingredients

• 1 1/2 cups (3 sticks) unsalted butter

Instructions

1. Cut the butter into pieces and place in a shallow, heavy-bottomed
2. saucepan. Cook over medium heat. The butter will melt, then will begin
3. foaming. If it starts to spatter, turn the heat to low.
4. Continue cooking until the crackling noise stops, the butter begins to
5. foam up again, and the particles on the bottom of the pan begin
6. browning. Watch carefully, because the butter can quickly burn.
7. Continue cooking until the butter turns a rich amber color and smells
8. nutty. Remove it from the heat immediately. The whole process should
9. take 7 to 10 minutes.
10. Let the butter cool for a couple of minutes, then strain through a
11. double thickness of cheesecloth. Or, skim any foam from the top, then
12. carefully pour the liquid butter into a jar, being careful to leave the
13. solids on the bottom of the pan.
14. Let cool, then refrigerate for up to 6 weeks. The butter will harden in
15. the refrigerator; let it come to room temperature before using.