Clarified Butter

Directions

1. 1
   Place the butter in a heavy saucepan and melt slowly over low heat.
2. 2
   Remove the pan from the heat and let stand for 5 minutes.
3. 3
   Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.
4. 4
   What makes clarified butter so great is its higher smoke point.
5. 5
   This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying.
6. 6
   By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt.
7. 7
   You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.