Brown the butter

• Melt the butter in a saucepan over medium heat.
• Keep cooking, swirling, until the milk solids turn golden brown and it smells nutty.

Chill the brown butter

• Pour the brown butter into a bowl, scraping in all the browned bits.
• Let it cool, then refrigerate until firm.

Whip the butter

• Whip the firm brown butter with a whisk until pale, fluffy and creamy.

Serve

• Serve the whipped brown butter spread on bread or as a topping.