To prepare Brown Butter, use 8 oz (stick) of cold, unsalted butter placing it in a cold sauté pan. On a stovetop burner set at a medium temperature, begin to melt and simmer the butter, being careful not to let it burn. After several minutes, the butter will begin to foam, which is caused by the heating of the milk solids. As the foam drops to the pan bottom, it may begin to burn so use caution in allowing too much heat to reach the butter, making sure it does not become blackened. Remove it from the burner and allow it to cool for approximately 10 minutes. It can then be clarified pouring the butter through a fine mesh sieve, cheesecloth or coffee filter into a heat proof bowl or container.
Mix with remaining ingredients after butter cools slightly.