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Clarified Butter Clarified butter is a real boon when you are frying or sautéeing. The milk solids in unclarified butter, which are removed when butter is clarified, are responsible for the burned, bitter particles that ruin the flavor of very hot butter. Melt 1/2 pound of butter in a small heavy saucepan over low heat. Do not stir it or disturb it in any way. When butter has melted, gently take the pan off the heat. Skim off any surface foam. Let butter sit for 1 to 2 minutes to allow milk solids to settle. Pour off the clear yellow butter. Discard the sediment. Clarified butter may be used immediately or cooled, covered, and refrigerated. Makes 1 cup. From "The Sheraton World Cookbook" coordinated and edited by Vera Krijn
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