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To clarify butter
- Makes
225
- Difficulty
Easy
By Jill Dupleix
Published 1998
By heating butter, the milk residues rise to the surface and can be discarded. It is these residues that are the first to burn when you cook with butter, so getting rid of them enables you to cook at a higher temperature without browning.
Ingredients
250 g 9 oz
Method
Melt butter slowly, in a small saucepan. Skim off the froth as it rises, until the butter is clear. Pour into an earthenware jar and cool. Cover and store in refrigerator until needed.
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