This recipe from chef Francis Mallmann ("Seven Fires") is used to make his mouthwatering Patagonian Potato Galette.Photo credit: Santiago Solo Monllor
Place butter in a medium saucepan over medium-low heat; do not stir. Remove saucepan from heat and carefully spoon foam from top and discard.
Pour butter through a fine mesh strainer lined with cheesecloth into a medium bowl; let cool.
Clarified butter can be kept refrigerated, up to 2 weeks.