Get out a medium sauce pan and turn on to medium heat. Melt the butter.

As the butter melts, it will start to bubble and foam. With a spoon or spatula, mix it around to break up the bubbles. Pay attention to the heat, you don’t want the butter to brown to quickly, or worse, burn.

After a couple minutes, add your diced shallots. Stir them in completely.

As the shallots fry and crisp up, they will let out moisture and create loads of bubbles. Stir continuously and lower heat as needed to keep from bubbling over.

Continue to stir and make sure to scrape the brown bits off the bottom of the pan. This is important. It’s delicious.

Once the shallots are a golden brown and the butter has browned, remove from heat and put in a serving dish. See pictures below to follow the process.

Now smother whatever it’s intended for: steak, chicken, potatoes, rice, veggies. You’re welcome.