Clarified butter is a staple in restaurant kitchens, because it doesn't burn as readily as butter. It's very simple to make at home: all you do is melt the butter slowly so that the clear (clarified) fat rises to the surface, and the milk solids sink to the bottom of the pan.

Clarified butter will keep for months in the refrigerator or freezer, so you might want to make a double batch.

Place the butter in a small saucepan set over low heat. Slowly melt the butter, skimming off as much of the foam as possible as it rises to the surface. Don't stir or shake the pan.

When the butter is completely melted, carefully pour the clear, golden liquid into a clean container, leaving the residue of milk solids in the bottom of the pan. Discard the residue.

Store the clarified butter, covered, in the refrigerator or freezer.

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