Removing the milk solids from butter increases its smoking point and is called clarification. Since it does not burn as easily as ordinary butter, clarified butter is ideal for making dishes that benefit from buttery flavor but must be cooked over moderately high heat, such as omelets, fish, and sauteed potatoes. Clarified butter is easiest to make in large quantities, and it can be refrigerated for several weeks or frozen until needed.
- 1 pound unsalted butter
- Cut a pound of unsalted butter into tablespoon-size pieces, and place in a small, deep saucepan. Melt the butter very slowly over low heat. The water in the butter will evaporate, and milk solids will sink to the bottom of the saucepan.
Skim off the foam that rises to the surface, and pour the clear, yellow melted butter off the milk solids at the bottom of the saucepan and into a glass jar; discard the milk solids.