Over medium heat, once the butter has melted the mixture will start to bubble up and foam. This is the water evaporating.

Once the foam subsides, the butter will be bright yellow. Continue heating, swirling the pan occasionally.

The mixture will start to foam again slightly, as the milk solids begin to cook. At this point swirl the pan often to prevent the milk solid sediments from sticking to the bottom and over browning.

Once the mixture is an amber color, remove from the heat and immediately pour into a heat proof container. If left in the pan, the milk solids will continue to cook and eventually give off a burnt taste.

You can use the brown butter right away, or allow the milk solids to settle and just pour off the browned butter without the sediment. It all depends on the color and texture you want added to your other dishes. To use in most baked goods recipes, let the browned butter solidify before using so you can 'cream' it as usual with the sugar.

Store in the fridge, it will keep for up to 2 weeks