Clarified butter is so awesome to saute veggies because unlike regular butter, it doesn’t burn! You can use much higher heat when cooking with clarified butter than you can with plain old butter. How cool is that!
Ingredients: 2-4 sticks of Unsalted butter (depending on how much you need for the week, the process is the same no matter how big a batch you want to make)
Heat unsalted butter in a heavy-duty sauce pan over low heat until melted. Let simmer for a bit while and wait for the “foam” to rise to the top. Once the foam stops rising, remove from heat and skim off the milk solids or foam. You can save the foam if you want, it might be good on popcorn or added to soups and stews. Next, line a mesh strainer with a few layers of cheesecloth and strain into a mason jar. Be very careful while pouring! Clarified butter or “ghee” will store well for up to 6 months in the refrigerator. Once refrigerated, butter will harden making it easy to work with when sauteing veggies!