Servings: 1¾ Cups

1 pound unsalted butter 1 pound unsalted butter

In a large saucepan over medium heat, melt the butter and simmer steadily 10 minutes, or until foam rises. Watch closely to prevent boiling over. As it foams, stir it down. When any water trapped in the butter has boiled away and foam on top begins to brown, remove from heat and pass the hot fat through a fine strainer.
Use amber butter or ghee in place of whole butter when sautéing. It keeps at room temperature for several days or for several weeks, if covered and refrigerated.