1/2 lb Butter,unsalted
Cut any amount of unsalted butter into pieces and melt slowly in saucepan. Skim off as much foam as possible from surface. Carefully pour off all clear golden liquid (this is the clarified butter), leaving all milky residue in bottom of pan (discard residue.)
Clarified butter keeps well, tightly sealed, in refrigerator or freezer. One half pound of butter (2 sticks) yields about 3/4 cup clarified butter.