Clarified Butter

• 250 g (9 oz) salted butter

Melt the butter in a small saucepan over low heat until the milk solids and butterfat separate. Remove from the heat and allow to cool. Place the pan in the refrigerator and chill until the butterfat becomes solid.

Make a small hole in the fat, then invert the pan and allow the milk solids to drain away. This technique provides the maximum yield. Sore in the refrigerator until needed.</