Here’s a basic lesson in making clarified butter.

• Melt one or two sticks of butter in a small sauce pan.
• Remove pan from burner.
• Wait several minutes (the milk solids will then sink to the bottom.
• Use a mesh skimmer (a slotted spoon can also be used), skim off and discard any foam from the top.
• Carefully pour the butter into a bowl. The goal is to leave behind the solids that have dropped to the bottom of the pan. Discard the solids
• Store butter covered in fridge for use later, or reheat to serve immediately.
• Viola! That’s all it takes!