Because clarified butter has a delicate flavor, it’s sometimes called for in baking fine cakes. It is less likely than unclarified butter to burn in sauteing such foods as mushrooms, fish, shellfish, veal, and chicken breasts, which must cook quickly over high heat. You can also use clarified butter as a sauce for steamed lobster.
To clarify butter, cut 1 stick of unsalted butter into small pieces (for even melting). Melt it in a heavy pan over low heat. Tilt the pan and carefully skim off the foam that rises to the top. Pour off the clear liquid-the clarified butter-leaving the milky residue in the pan.
A stick yields about 6 tablespoons of clarified butter. It will keep up to 3 weeks in a covered container in the refrigerator.