Melt butter is a sauce pan over medium to medium high heat.
Allow butter to simmer about 10 minutes until you see it turn darker and the milk solids crystalize and fall to the bottom of the pan.
The butter will foam as the water starts to evaporate. This is okay.
When milk solids are golden brown drain butter through a strainer lined with a paper towel. Foam and milk solids will remain in the towel. Butter should be clear and deep yellow.
Transfer to a clean container and cover when cool. It will keep at room temperature several months and in fridge even longer.