Clarified Butter and Browned Butter

Clarified or browned butter will keep, covered, for months in the refrigerator, or just about indefinitely in the freezer because the milk solids have been removed. (It is the milk solids that cause butter to become rancid relatively quickly.) I always make extra clarified butter to have on hand. (The solids can be refrigerated for up to 3 weeks, or frozen for up to 6 months. They are excellent for adding flavor to bread and cookie doughs; a tablespoon or two can be mixed in when adding the flour.)