It is easier to clarify butter in larger quantities, at least 1/2 cup (one stick) at a time. A 1/2 cup of butter will yield 1/4 cup clarified butter.

Servings: 1/4 cup clarified butter

Fresh
1/2 cup (1 stick) unsalted butter

Melt butter
Melt the butter in a sauce pan over low heat. Skim the foam (milk solids) that rises to the top and discard. Pour melted butter into tall glass or container.

Separate solids
Allow butter to cool for 15-20 minutes. The remaining milk solids will settle to the bottom and the clear, clarified butter will rise to the top. Once completely separated, pour clarified butter slowly into a separate dish for use. Discard the solids.

Serve
Use melted clarified butter to accompany shellfish like Lobster Newburg or Steamed Clams ^[1], or to make Croutons ^[2]. Store in the refrigerator for up to 2 weeks. Reheat to melt the clarified butter after refrigerating.