The main benefit of clarified butter is that, since the milk solids are removed, the butter does not burn so easily when you are using it for frying.
Melt the butter in the top of a double boiler or over very low heat. When the butter is completely melted, remove from the heat and set aside 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 of the pan.
© 2003 Jeremiah Tower. All rights reserved.