Cut butter into cubes and place in small saucepan over medium heat

Keep an eye on butter as it's melting

Once it's all melted it will start to heat and bubble

The milk solids will start to separate from the fat and the butter will get very foamy

It'll be hard to see the bottom of the pan through the foam so give the pot a gentle swirl to check the colour of your butter

After about 5 minutes or so, you'll start to see the centre of the foaming butter turning a light amber colour in spots - this is the milk solids in the butter that have separated out and are starting to brown

Swirl the pot around again and keep watching the butter in the centre of the pot darken. Once it starts to darken, it's only going to take about another 30 seconds for the butter to be the optimal amount of brown

You'll start to notice the smell as well. It's a rich nutty smell. Once you start to smell this, the butter is very nearly done

After about another 10 seconds swirl the pan and check the colour. Once the butter in the centre turns amber in colour (similar to the colour of caramel if you've ever made that) you're going to take the pan off the heat

At this point your brown butter is ready to be used in any recipe you like! (See Tips and Tricks)