Begin With Unsalted ButterButter is made up of butterfat, milk solids and water. Clarified butter is the translucent golden-yellow butterfat left over after the milk solids and water are removed.
Clarified butter is great for sautéing because it doesn't burn as easily as ordinary butter, so you can use it for cooking at hotter temperatures. To illustrate, ordinary butter will start to smoke at around 350°F, while clarified butter can be heated to at least 450°F before it reaches its smoke point.
To begin, gently melt a stick or two of unsalted butter in a heavy-bottomed saucepan over a low heat.