It sounds simple enough. Butter itself is magic, but browned butter is stepping up the butter game. Browned butter is great for winter vegetables, sauces, seafood, baking, eating with a spoon, whatever. The key is to pay attention! Then remove the butter from the heat source once you achieve the perfect nutty browned goodness. You can go from beautiful nutty brown butter to burnt butter in just seconds. Nobody wants to eat burnt butter pancakes. (Actually that’s not true there are some uses for burnt butter so if you accidentally burn your butter you can save it! The French call it “Beurre Noir” or “Black Butter”.)I start with low heat until the butter is all liquid with no solid butter left in the pan. This way you don’t start the browning process with some of the butter before all the butter melts. Once the butter is melty and ready to go turn up the heat to medium high and stir constantly until the butter starts to get foamy and darken ever so slightly to a caramel-y light brown. You will start to notice little brown bits at the bottom of the pan. Once you see that toasted brown color and start to smell the nutty goodness take the pan off of the heat immediately and transfer the butter into a glass bowl to cool. This step is important because it keeps the butter from continuing to cook in the hot pan. You can either leave all the particles left in the pan or scrape them into your brown butter. They will give your butter that slightly “burnt” taste. It depends what you are looking for, personally I love it.