By heating butter, the milk residues rise to the surface and can be discarded. It is these residues that are the first to burn when you cook with butter, so getting rid of them enables you to cook at a higher temperature without browning.
Melt butter slowly, in a small saucepan. Skim off the froth as it rises, until the butter is clear. Pour into an earthenware jar and cool. Cover and store in refrigerator until needed.
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