To make clarified butter, melt 1 stick butter in a small saucepan over medium-low heat until the milk solids separate out and rise to the top, about 5 minutes; let cool. Skim and discard the white foam from the top. Spoon out the clear, now clarified butter from the top, discarding the browned solids left on the bottom of the pan. The butter will keep, covered, in the refrigerator for up to 1 month.