- 1 cup unsalted butter, cubed
- In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam.
- Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to three months or in the freezer for up to six months. Yield: 3/4 cup.
Originally published as Clarified Butter in Simple & Delicious December/January 2017
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