2.

Brown the Butter: In a 2-quart stainless steel saucier, melt butter over medium-low heat. Increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Adjust heat as needed so that the dairy solids will not scorch before all the water can boil away. Continue cooking and stirring, scraping up any brown bits that form along the way, until the butter is golden yellow and perfectly silent (an indication that the water has completely boiled away). Pour into the bowl of a stand mixer, along with all the toasty brown bits, and cool until creamy, opaque, and no warmer than 75°F (24°C). Alternatively, the brown butter can be refrigerated up to 3 weeks, then softened to the same temperature before use.