Food Network and Martha Stewart provide recipes for clarified butter. Both recipes require using unsalted butter. Using salted butter concentrates the salt flavor after the butter has been reduced.
The Food Network recipe uses 2 sticks of unsalted butter. Cut the sticks into pieces. Put the butter in a saucepan, and melt it slowly over low heat. Remove the pan from the heat, and allow it to cool for about five minutes. Skim the foam from the top of the melted butter. Slowly pour the butter into a container, discarding the milky solids that sink to the bottom of pan. The clarified butter can be refrigerated for about a month if it is lightly covered. This recipe yields about 1 1/2 cups of clarified butter.
The Martha Stewart recipe uses about 1 1/2 sticks of unsalted butter. Heat the butter in a small saucepan over low heat. Remove the saucepan from the heat after the butter melts. Remove the foam from the surface of the butter with a spoon or spatula. Allow the butter to cool until the milk solids sink to the bottom. Pour the butter into a container leaving behind the milk solids at the bottom of the saucepan. This recipe yields about 1/2 cup of butter.