• Butter

2. Put your butter (half a pound or 227g is a good amount for frying some schnitzel) into a narrow pot and turn the heat on medium-low.
3. Wait until the butter melts and then seems to boil out most of its water — about half an hour.
4. If the butter isn't really boiling, you can turn up the heat, but you'll prob need to turn it back down again when the bubbling starts to slow — it can easily burn once most of the water is out.
5. When the bubbling has slowed down a lot, either stop, or let the milk solids brown a bit (that's ghee).
6. Strain twice through a sieve with a paper towel in it to get out all the milk sugars and proteins.

Pair with Schnitzel

Source https://youtu.be/4eGNy2E7CVs