Ingredients

　　1 pound (4 sticks) unsalted butter, cut in tablespoons

　　Place the butter in a small, deep saucepan over low heat. As the butter melts, 3 layers will develop: a bottom layer of milk solids; a middle layer of clear, yellow butter; and a top layer of milky foam. Allow it to gently simmer for 10 minutes to completely separate the layers. Remove from the heat, and let stand for 10 minutes, to allow the foam to solidify. With a spoon, carefully skim off the foam that rises to the surface, and discard. Carefully pour the clear, yellow butter off the milk solids at the bottom of the saucepan and into a glass jar. Discard the milk solids. Refrigerate the butter in an airtight container for up to 3 weeks, or freeze until needed.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.