Yield: 2 cups
Ingredients:
1 pound of butter
Directions:
Melt butter in a saucepan over medium heat.
When the butter begins to foam, skim the foam off with a spoon.
When all the foam is gone, allow the butter fat to contine to bubble.
Chef’s Note: The bubbles are caused by the water in the butterfat. The objective is to continue to heat the butterfat until the boiling stops. Do not increase the heat to speed the process or the butter may be burned, not clarified.
Immediately remove the butterfat from the heat when it ceases to bubble.
The butter is now clarified and may be used whenever butter is required for sauteing or frying.
Chill.