The main benefit of clarified butter is that it does not burn as easily as does whole butter when heated for sautéeing or frying. One pound of whole butter will yield ¾ cup of clarified butter.
Melt 1 pound of butter in the top of a double boiler or over very low heat. When it is completely melted, set aside in a warm place for 15 minutes. Skim off all the foam from the top. Then spoon off the clear yellow liquid (the clarified butter) and reserve it. Discard the milky liquid in the bottom.