Is there a best butter to use for making brown butter?

Grass fed, or cultured?

Salted, or unsalted?

does quality matter, if so how much? - for the record, i know quality matters with butter, but I'm curious if anyone has opinions about how the quality translates into the end product.

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Just looking to find out your opinions, since I haven't done any experimenting myself, yet - and maybe there is some quality that is important to brown butter I'm not even considering!

Thanks guys

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