Cut the butter into about 1-inch slices, add them to a small sauté pan, and place it over medium-low heat.

Let the butter melt for a few minutes. Once it's melted, it will foam up a bit, then subside.

Now you will start to see the color begin to change. Milk solids will brown towards the bottom of the pan, so be sure to stir frequently to ensure these don't stick. The upper liquid portion of the butter will become a pretty golden color. When you've reached this stage, remove the pan from the stove -- it can go from a perfect brown to burnt quickly! You'll also know it's ready because you'll have an incredible toasted, nutty aroma seeping from the pan. (From the time you melt the butter until you've achieved the brown color, will be about 15 minutes.

Pour the brown butter into the empty mixing bowl and use a heat resistant, rubber spatula to be sure you get all of the brown bits from the bottom of the pan.

Then place this bowl directly into the bowl with the ice water and use a whisk to gently stir until the butter has solidified. Do not simply let it become cool -- you must mix it the whole time or it will set in its separated form. This will take approximately 5 minutes.