Burnt Butter

Place the butter in a wide sauce pan with at least 4x volume of the butter.
Cook over a medium heat until the milk solids have turned golden brown.

Fill a large bowl with ice and water and place another bowl on top.

Pour the burnt butter into the bowl set over ice, use a whisk to chill the butter until setting point so the milk solids are dispersed, at this point season the butter with Maldon Salt.

Serve at room temperature with fresh warm sourdough.

‍