Brown Butter

• 250 g (9 oz) unsalted butter

Put the unsalted butter in a heavy-based high-sided saucepan. Melt over high heat until the butter starts to foam. Continue cooking until you notice the foam changing from white to a pale golden colour. Push aside the foam and check the colour of the butter: it should be just turning golden brown and you will smell a nutty aroma. At this point you need to arrest the cooking process. Do this by