Clarified Butter
Pure butter fat with milk solids and water removed, suitable for high-heat cooking and ideal for French cuisine.
Ingredients
Unsalted butter
to taste
Instructions
1
Melt
Place the butter in a pot and heat it over a double boiler, melting it slowly.
2
Rest
Let it sit at room temperature for about 15 minutes so it settles and separates into layers.
3
Separate
Use a skimmer to skim off the foam on the surface. The clarified butter will be a golden yellow color on the bottom layer; discard the impurities and water at the bottom.
4
Collect
Use a small spoon to carefully scoop out the clarified butter for use.
