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 pouring all of the contents into a clean saucepan off the heat.
Carefully remove the foam with a ladle and discard. Pour the brown butter into a clean stainless steel or ceramic bowl, making sure you leave the browned sediment behind.
Repeat the decanting process by pouring the butter into another clean vessel, ensuring any last traces of sediment are left behind. Set aside until required.
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