Makes about 1-1/2 cups
1 pound unsalted butter
Place the butter in a 1-quart saucepan and melt it over low heat, without stirring. Once the butter has melted, it will have separated into three layers. Skim off and discard the foamy layer of milk solids floating on top. The clear yellow butter beneath it is the clarified butter. Carefully pour it off into a container, leaving the milky liquid behind. Keep covered and refrigerated, frozen.