Clarified butter - master chefs
6 fl. ounces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter, unsalted |
Directions
Cut any amount of unsalted butter into pieces and melt slowly in saucepan. Skim off as much foam as possible from surface. Carefully pour off all clear golden liquid (this is the clarified butter), leaving all milky residue in bottom of pan (discard residue.) Clarified butter keeps well, tightly sealed, in refrigerator or freezer. One half pound of butter (2 sticks) yields about ¾ cup clarified butter.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York
Related recipes
- Basil butter
- Better than butter
- Beurre maitre d'hotel
- Beurre manie - great chefs
- Brown butter
- Butter butter
- Buttercream - great chefs
- Clarified butter
- Clarified butter (ghee)
- Curried butter
- Curry butter - great chefs
- Ghee - clarified butter
- Gourmet's clarified butter
- Green butter
- Lobster butter - master chefs
- Maitre d'hotel butter
- Making better butter
- Spiced butter
- The chefs special butter
- Usli ghee (clarified butter)