Jane Grigson

Clarified Butter

Preparation info
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The Cooking of Normandy
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

It is essential for Normandy dishes to have clarified butter to hand in the refrigerator. It burns at a higher temperature than ordinary butter, which means that you can fry food in it to a golden brown without spoiling the buttery flavour.

Method

Cut two packets of unsalted butter into dice. Melt them in a pan, stirring and then bring the butter to a thorough boil. Remove the pan from the heat. Skim off any froth. Wring out a piece of double muslin in very hot wat