Clarified Butter

This is the preferred cooking medium in the French kitchen because the absence of milk solids [resulting from the clarification process] inhibits the fat from burning as readily as fresh butter.

The technique for clarifying butter is very easy. Simply melt unsalted butter over low heat and allow it to simmer until the solids fall to the bottom of the pan. This may take a little time but don’t be tempted to leave it unattended since the solids may burn. Strain the butter through a fine sieve lined with muslin into small sealable containers, cool to room temperature, then refrigerate for up to a few months.