Makes about 680 g
1 kg butter, cubed
Heat the butter in a large saucepan over medium heat. As the butter melts and starts to
foam, whisk occasionally to evenly cook. Turn the heat to low and continue to whisk
occasionally to prevent burning. Cook until the butter turns dark brown and has a nutty
aroma, about 30 minutes. Immediately strain the butter through a coffee filter, discarding
the solids. Let cool to room temperature and reserve in an airtight container, refrigerated,
for up to 1 week, or frozen for up to 1 month.