Clarified Butter

8 Tbsp butter (1 stick)

Melt the butter over low heat in a small, heavy saucepan. Remove the pan from the heat, and let cool for 5 minutes. Using a spoon, carefully remove and discard the foamy white butterfat that has risen to the top. Spoon or pour off the clear liquid. This is the clarified butter. Discard the solids that remain on the bottom of the pan. Allow the clarified butter to cool, then cover and refrigerate. The butter will keep for several weeks or may be frozen. Makes about 1/3 cup

Allergy Warning: Contains Milk

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