Serves: 0
Clarified butter is used in many gourmet dishes because of its subtle flavor and pleasing appearance. The removal of the milk solids also prevents browning or burning. To make any quantity, melt the butter over low heat. Allow it to stand until the milk solids settle to the bottom. Skim off any foam. Use for fondue, for sautéeing and for dipping lobster or crab.
This Clarifying Butter recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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