This is butter from which all milk solids have been removed. The result is a clear yellow fat that can be heated to a higher temperature than butter before it starts to burn.
It's an excellent fat for pan-frying.
Put butter in a heavy saucepan over a low heat and melt gently. Skim off all the froth from the surface. You will then see a clear yellow layer on top of a milky layer.
Carefully pour the clear fat into a bowl or jug, leaving the milky residue in the pan. Discard this or add it to soups.
Since clarification removes impurities, clarified butter keeps well. It will keep for several weeks in the fridge or longer in the freezer.
Use it as a dip for seafood, such as lobster and crab, or globe artichokes.
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