The only earthly reason to clarify butter is for pan-frying. If you're
making a sauce or a dip, try emulsifying the butter. You'll need some
acid, such as lemon juice or vinegar or wine. What you do is reduce
the acid with the flavorings, then beat in the butter gradually. The
French have done this for centuries and they got it exactly right.

For artichokes: straight-up lemon butter. For fish: beurre blanc or
beurre noisette. For meat: garlic butter based on white wine.

Now stop all that pointless clarifying and do some proper cooking!

BTW, I never bother clarifying butter for pan-frying. I just mix half
butter and half oil. You get more butter flavor than from clarified,
and you succeed in raising the smoke point.