Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
Throughout this book only unsalted butter is used, and for three reasons:
  • Salt toughens protein;
  • It is easier to control the saltiness of a dish if the butter has no salt; and
  • The salt settles to the bottom as do other impurities in the butter, and it tends to burn before the butter is hot.
If using salted butter to prepare the recipes, adjust the salt accordingly.

Clarified butter is butter with the impurities removed. Melt the butter over low heat, then remove from the heat and tilt the pan to one side to create a well of liquid butter. Skim the foam from the top and discard. Ladle the pure golden butter off the milky residues that have settled to the bottom of the pan.