Clarifying Butter

In a heavy pan, melt butter over low heat. Skim off froth and carefully pour the clear yellow liquid from the pan, leaving the residue behind. Discard the residue. (1 pound of butter will yield about 1½ cups clarified butter.) Clarified butter will keep about 3 times longer and will not char as easily in sautéing applications.

Brown Butter (Beurre Noisette) Cook clarified butter over low heat until it turns amber. Browning the butter gives it a "nutty" flavor. Brown butter can be used in sauces and icings.

Ghee is cooked longer than regular clarified butter and the milk solids are caramelized. Cook butter over lowest heat and keep below a simmer; cooking time maybe several hours. Pour the liquid portion from the pan and discard the browned milk solids.