It is easiest to clarify butter in larger amounts. You can do this once and keep the butter indefinitely for use in particular recipes or for sautéing. Because solids are removed in the process, the butter will not brown when subjected to high heat.

Melt butter in a pan and let sit for a few minutes off the heat. Using a ladle, scoop the froth of the top and discard. Then use the ladle to remove the clear, yellow clarified butter and reserve. The junk at the bottom of the pan is the water from the butter which you may discard as well.