Cut the butter into cubes and put in a saucepan. Melt over medium heat.
When melted, turn the heat down to low, and let it cook. It will start to foam, and as it does, you want to skim that foam carefully from the top using a metal spoon. Try not to stir it.
Eventually, it will begin to bubble and pop and simmer. Let it simmer, continuing to skim as much of that foam off as you can.
It should start browning. If it starts too deep brown while still simmering vigorously, turn the heat down. Your heat should be as low as you can get it while it’s still simmering.
Once it stops simmering, you can either turn the heat off or let it go. The longer you cook it, the more browned it will become. While more may be better, there will become a point where it is burnt, so use caution here. Skim as much of the foam as you can.
Once it smells nutty enough, and is a deep golden brown, turn off the heat. Let it cool for a few minutes.
Line a strainer with cheesecloth and place over a jar. Strain the butter through the cloth and let cool to room temperature.
Store in the fridge and use anywhere you want browned butter flavor with no smoke!