Yield: ½ cup
- 2 sticks butter (16 tablespoons, 8 ounces or 1 cup)
- Melt half the butter in a small saucepan over low heat. It will begin to foam as the water in the butter evaporates. Gently swirl the pot, letting the foam settle. Continue to heat over low heat until it foams a second time and begins to brown. Watch it carefully allowing the solids on the bottom to turn a deep golden brown. Immediately pour into a bowl to cool and prevent further browning. Cool to room temperature, this will take several hours or even overnight.
- Place the other half of the butter into a stand-up mixer and whip it together with the cooled brown butter. Make sure to include the brown sediment that settles to the bottom of the brown butter. Scoop into a small bowl. Serve with freshly baked bread for one of the all time great flavour treats!