Melt the butter: Place a sturdy skillet over medium heat and add the butter. For a more even melt, try slicing the butter into smaller pieces. Stir it continuously as it melts, and let it cook steadily.

Look for brown flecks and a rich, nutty aroma: Once the butter is fully melted, it will foam briefly before calming down. Keep a close eye on the bottom of the pan as small brown specks start appearing. At this point, the butter should release a warm, nutty scent—this is a sign it’s transforming into browned butter.

Take it off the heat: Carefully pour the browned butter into a bowl to halt the cooking process and prevent it from going too far and burning.

Be cautious, as browned butter can quickly go from golden brown to burnt. If it starts to turn black, it’s best to discard it and start fresh (a mistake even experienced cooks occasionally make). Burnt butter, known as beurre noir, has a distinctly different flavor from the toasty, nutty notes of browned butter.

Use your browned butter right away, or store it in a covered container in the refrigerator for up to one week.