Melt it all down: melt your butter in a heavy bottomed pot over medium heat.
Bubble, sizzle and steam off all the water: stir frequently as the butter sizzles until you see the bubbling and steam stop and the surface begin to get and opaque foam.
Stir constantly to brown: continue stirring, being sure to regularly scape the entire bottom of the pot until the milk solids (aka the little specs in the bottom of the pot) turn medium to dark amber. The darker the color, the more flavorful the butter (but be sure to stop before a dark brown or black which will be bitter!)
Remove from heat: immediately transfer your butter to another heat-proof container to cool, or add additional ingredients to stop it from cooking as directed in your recipe as soon as the desired color is reached.
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