You can do this with as much butter as you'd like. Use an appropriate sized container to match the amount of butter you will be clarifying.
Arrange the butter in a single layer.
Place the pan of butter into the holding cabinet, making sure it has been preheated to 160 F (71.1C). Allow the butter to clarify overnight, 12 hours)
When you return in the morning, you will find all of the fat solids have risen to the surface, and all of the water has settled on the bottom.
Carefully skim the solids from the surface.
Gently pour the perfectly clear butter into a clean container leaving behind the water. You can use the clarified butter for high-heat sautéing or serve it alongside your favorite shellfish.
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