Step 1

Place the butter in a saucepan over the very lowest heat.

Step 2

Melt the butter, completely undisturbed, untill fully melted, about 30 minutes at this low temperature. It is essential not to stir or move the saucepan while the butter melts. The goal is to allow the solids to remain at the bottom of the pan.

Step 3

If using European butter, carefully and very slowly pour the melted butter from the saucepan into a heat-resistant container or jar. As you get to the bottom of the pan where the solids reside, be extra careful not to allow any of the solids to pour off into the clarified butter container. Set aside the remaining solids for another use, such as dressing steamed or roasted vegetables.

Step 4

If using standard butter, use one of these three methods: skim and pour off, chill and rinse, or strain (see notes).

Step 5

Store, airtight, in the pantry for at least 3 months, in the refrigerator or freezer for up to a year.