Browning butter will give it a rich flavor. Melt the butter in a small saucepan over medium heat. Cover your saucepan with a lid (glass is best so you can see in the pan) to prevent splattering. Lower heat as needed to observe the color and prevent over-browning.
You want the butter to be a dark golden brown or amber color (not black). Brown butter can go from perfect to burnt in a matter of seconds. You know it is close to being browned once you smell a fragrant, nutty aroma. It may take 5 minutes or longer to brown, but start watching it closely after 3 minutes and swirl the butter around in the pan often to check the color.
There will be milk solids/sediment in the bottom of the pan of brown butter. You can leave them behind or pour them in. I like the extra flavor they add, so I usually pour most of them in if they have not browned too much. Try it both ways and see what you prefer.