Label
All
0
Clear all filters

Butter – Clarifying

Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About
Melt butter in a saucepan over low heat until the clear yellow fat floats to the top and the white milk solids sink to the bottom of the pan, then carefully pour or ladle the clear fat off, leaving the milk solids behind. Alternatively, use ghee which is a very similar product.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title