- 1 stick unsalted butter at room temperature, diced
- Kosher salt
How to make this recipe
- In a medium skillet, cook 4 tablespoons of the butter over moderately high heat, swirling the pan, until the milk solids are very dark brown, 3 to 5 minutes. Pour the brown butter into a bowl, leaving the dark solids behind; let cool to room temperature.
- Gradually whisk the remaining 4 tablespoons of butter into the browned butter. Refrigerate until slightly thickened, 15 minutes. Season with salt and serve.
The burnt butter can be wrapped in plastic and refrigerated for up to 3 days. Bring to room temperature before serving.