Clarified butter

Clarified butter

By
From
Nuovo Mondo
Makes
500
Photographer
Alan Benson

This is difficult to do with less than 500 g of butter, but it keeps for a very long time refrigerated.

Ingredients

Quantity Ingredient
500g butter

Method

  1. Bring a saucepan of water to the boil. Place the cold butter in a small stainless steel bowl that fits over the pan without touching the water. Reduce the heat to low and leave until the butter has melted and the milky solids come to the top. Skim using a small ladle. Repeat until the solids are all discarded.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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