Butter, clarified (Ghee)

Bring butter to boil in small heavy saucepan over moderate heat. Once foam completely covers butter, reduce heat to very low. Continue to cook butter, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom, about 8 min. Continue to cook butter, watching constantly and stirring occasionally to prevent burning, until solids turn light brown and butter deepens to golden and turns translucent and fragrant, about 3 min. Remove from heat and pour through a sieve lined w a triple layer of cheesecloth into a jar. Keeps covered and chilled 2 months.

Butter 2 sticks unsalted, cut into 1″ pieces.