Place butter in a heavy 2-quart saucepan over medium heat. Adjust heat as butter melts to bubbling. As butter cooks, skim the white foam with a spoon and discard. Over time the bubbles will get smaller and the butter will become clear. Once clear, remove from the heat.
Allow to cool 1 hour and pour through a fine mesh strainer or cheesecloth. Discard any water or solids left at the bottom.
Yield: 4 cups