For a second there I thought you meant a flavoring compound. But you mean a compound butter made from brown butter, right?
It would work, but you'd have to re-emulsify it in order for it to be spreadable. I've seen a couple of people break their knife tips getting cold brown butter out of its tub. It sure is tasty though, almost like candy!
Maybe do a hollandaise/mayo or buerre blanc procedure. |