1 stick (1/2 cup, ΒΌ lb or 114g) unsalted European (82% minimum butterfat) butter
Add butter to a small saucepan and heat over medium heat stirring occasionally. Use your nose and eyes - you want to stir enough so the milk solids don't stick to the bottom. Cook until the milk solids start to brown and the aroma is nutty. At this point remove from the heat and use or let cool and refrigerate. Ensure when removing from the pan, you get all of the brown milk solids for best flavor.