Brown the butter: Cut your butter evenly into cubes and line them on the bottom of a large saucepan. Over medium heat, melt the butter. The butter will bubble and splatter a bit, but as the water escapes, you’ll see the bubbles get smaller and the butter will get foamy and start to darken in the middle. This should take about 5 minutes but depending on the butter it may take more or less time. Remove the pan from the heat and swirl for 15 seconds. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Pour the butter into a small bowl or a glass dish. There will be brown grainy bits at the bottom, you want to scrape all of that out of the pot–that’s where most of the flavor comes from. Place in the refrigerator for 10 minutes to cool down. You should have about 280 grams of brown butter from the 339 you started with.