Melt some butter in a skillet over low heat. Don’t rush it; let it liquify evenly and slowly. If you want to speed up the melting process, cut the butter into small pieces before adding it to the skillet. The butter may get a bit foamy once it is melted. That’s okay, just whisk the melted butter a bit to keep it from sticking to the pan or foaming over.
Watch carefully as the butter turns from yellow to gold to tan in color. Whisk the butter often to keep it from burning. Browned flecks will settle to the bottom of the skillet. These are the milk solids, and they can be filtered out at the end.
Keep a close eye on the browning butter, as it can quickly go from browned to burnt. Once it is a light to medium tan color, remove the skillet from the heat immediately. For a smoother brown butter, filter it through a fine-mesh sieve or a piece of cheesecloth to remove the milk solids.