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Clarified Butter

Thom Hackett

Original Recipe from Sheila Lukins

Servings: 16

 

Butter

 

Clarified butter is ideal for cooking pancakes, blini, and crępes because it can be heated to high temperatures over a long period of time without burning.  This recipe yields quite a bit, but it can easily be reduced by using 1 stick of butter.

 

Ingredients


1˝ cups (3 sticks) unsalted butter

Cooking Method


Place the butter in a small heavy saucepan and melt over low heat. 

  1. Remove from the heat and let rest for 5 minutes.

  2. With a spoon, carefully remove the foamy white butter fat that has risen to the top and discard. 

  3. Spoon the next layer of clear golden liquid into a bowl. 

  4. This is the clarified butter. 

  5. Discard any remaining solids that remain in the saucepan.

  6. Cool the clarified butter and place it in a covered container. 

  7. Refrigerate for up to 3 weeks or freeze it and use as needed.

Makes 1 cup.

     
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