Use in chef Mamoud Lahlou's Couscous with Prunes and Toasted Almonds recipe from "Mourad: New Moroccan."
Melt butter in heatproof bowl set over (but not touching) simmering water. Skim off foam from top. Refrigerate butter to solidify. Make two holes in the top of butter and drain off liquid. Alternatively, strain butter through a fine mesh strainer lined with cheesecloth. Discard any milky liquid remaining in bottom of pan.
Clarified butter may be stored in an airtight container up to 2 months.