INGREDIENTS: 
1 stick butter

 
DIRECTIONS:
Slice butter into small pieces. Heat the
butter slices in a heavy saucepan over
low heat until it crackles and bubbles.
Remove the pan from the heat and use a
spoon to carefully skim off the fat foam 
that has risen to the top. Pour the clear
liquid into a container, leaving the
thicker milky substance at the bottom.

Cover the liquid and refrigerate.

*Clarified butter is useful to keep in
the kitchen because it does not scorch
over high temperatures. This allows you
to saute or cook over higher heat.