Place butter in a medium, heavy bottom saucepan. Heat over medium heat. Do not stir.
Allow butter to melt, moving to low heat if it starts to brown or smell nutty. Soon a white foam will develop on the top. Tilt saucepan to the side and carefully spoon white foam off the top. You might have to repeat this process several times until you get it all removed.
For most, this is good, but if you want to get really serious, run your clarified butter through a cheesecloth to get the rest of the milk solids. Discards any browned bits at the bottom of the pan.
Use in a recipe or store for later.
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