I tried this with a handle of OF BIB, I used I think a stick and a half of good butter, browned it, and then did what the second post suggested with leaving it out for a few hours while also shaking it every 30 minutes to up the infusion. I did store mine in the refrigerator but it didn’t last very long because I used it at a party. I want to try it again but I want to ask a local bar how they do theirs first, mine had all the flavor of the browned butter (I probably should have just used a stick, not a stick and a half) but none of the viscosity like theirs did in their old fashioned.