Gently heat the unsalted butter very slowly until it has melted (not bubbling)
Let it stand for 2 minutes, then carefully strain the butter to separate the foam at the top and pour the clear yellow liquid into a jar, being very careful not to include the solids at the bottom of the pan.
This can now be used for cooking or to pour over pâtés or terrines
Notes
Clarified butter can last for 3-4 months in an airtight jar in your cupboard or up to a year in the refrigerator.
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