Clarified butter has a higher flash point (unlike redheads who have a low flash point) as clarifying it strains out the milk solids that burn too quickly as well as excess water and salt. This allows a slower, hotter cooking process with intense flavor. Perfect for pan, not deep, frying. You lose about 1/4 of the butter in the process, so keep that in mind in both measuring and deciding whether to use a more expensive butter. It does keep well covered in the fridge for at least a month.
2 sticks (1/2 pound) unsalted butter, cut into pieces
Melt butter slowly in heavy saucepan over low. Remove from the heat heat and let stand for 5 minutes.
Skim the foam from the top, and then slowly pour the rest into a container, discarding the milky solids in the bottom of pan.