Brown butter… I’m obsessed with it. The rich, caramelized flavor that it gives to baked goods has endless possibilities. I like to make portions of browned butter ahead of time and place them in the glass containers in fridge to be ready for my next baking project.
Brown the butter in a pan over a medium heat, whisking constantly. Once the butter begins to brown, it will go quickly, so you have to be attentive. After removing it from the heat, I like to pour the butter into a glass container. (I made the mistake of pouring hot butter into a plastic container once, and burned a hole straight through it. Hot butter everywhere. Learn from my mistakes.)