Ghee  Garak Clarified Butter  Stovetop Yields 3 cups
Armenians use clarifed butter for frying and making pastries. It is better than ordinary butter because it does not burn as easily. Pastries made with clarified butter will retain their freshness longer.

1. Place 2 lbs butter in a heavy saucepan. Melt over low heat.
2. Skim off foam with a spoon as it rises.
3. Simmer until the milky residue in the bottom of the pan begins to lightly brown (do not burn!)
4. Carefully pour off the clear butter into a container, leaving the residue at the bottom.
5. Cover and refrigerate.

You can make this ahead and have it on hand. Ghee will keep well for weeks in the refrigerator.