Cut Unsalted Butter (2 cup) into small chunks or cubes.
In a medium saucepan over medium-low flame, heat the butter until the white milk solids fall to the bottom and brown just slightly, 10 to 15 minutes.
Using layers of cheesecloth or a fine-mesh sieve, strain the butter into a jar to filter out the milk solids, leaving you with a beautiful golden oil.
Store in a jar. Keep at room temperature for up to 3 weeks, or in the fridge for up to 3 months.