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Cut butter into chunks so they melt evenly.
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Melt butter over medium heat in a skillet with a light colored bottom.
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Stir constantly so the butter doesn’t burn. It will get bubbly as the water content boils away.
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As you stir, push the bubbles away to see the milk fat browning on the bottom of the pan.
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When it’s as brown as you want, remove from heat and quickly transfer to container.
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Let cool to room temp for spreadable consistency. Refrigerate to make chilled, solid butter.
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