Browned Butter

I started every morning at my (very French) culinary school by making clarified butter. It was the first thing I learned how to do, because it was the foundation for almost every recipe. Clarified butter is fairly simple to make. You melt butter in a saucepan over medium to medium-low heat, skimming off the milk solids as they float to the top. When all (or almost all, nobody is perfect) the milk solids have been skimmed, you’re left with clarified butter—a flavorful fat that can withstand