Clarified Butter (Martha Stewart)

Directions

1. Cut a lb. of unsalted butter into Tbsp.-size pcs, and place in a small, deep saucepan. Heat the butter very slowly over low heat. The water in the butter will evaporate, and lowfat milk solids will sink to the bottom of the saucepan. Skim off the foam which rises to the surface, and pour the clear, yellow melted butter off the lowfat milk solids at the bottom of the saucepan and into a glass jar; throw away the lowfat milk solids.
2. Comments: Removing the lowfat 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 which 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 possibly frzn till needed.