QUICK PREP TIP
When making browned butter, it is important to use a skillet with a light-colored interior; the dark color of nonstick or anodized aluminum cookware makes it difficult to judge the color of the butter as it browns. Use medium to medium-high heat, and stir or swirl the butter occasionally so that the milk solids brown evenly. Make sure to transfer the browned butter to a bowl immediately; if left in the skillet, the butter will continue cooking because of the residual heat, and it can go from browned to burnt all too quickly.