Some chefs prevent burning when sautéing by using clarified butter. Quite simply, clarified butter is unsalted butter that slowly melts, causing water to evaporate and its milk solids, which burn over high heat, to sink to the bottom.
If you want to try your hand at making clarified butter, follow these steps:
Put two or more sticks of unsalted butter in a saucepan over low heat.
Do not stir. Allow the butter to melt. It will begin to foam, and its milk solids will fall to the bottom of the pan. Continue to cook the butter until the foaming stops. Remove from the heat.
Let the butter cool for 20 to 30 minutes.
Skim the foam from the surface and gently pour the clarified butter into a container. Refrigerate and use for several months.