INGREDIENTS

INSTRUCTIONS

From: arlenes@holly.colostate.edu
Date: Sat, 10 Feb 1996 20:55:25 -7
Cut any amount of unsalted butter into pieces and melt slowly in saucepan.
Skim off as much foam as possible from surface. Carefully pour off all
clear golden liquid (this is the clarified butter), leaving all milky
residue in bottom of pan (discard residue.)
Clarified butter keeps well, tightly sealed, in refrigerator or freezer.
One half pound of butter (2 sticks) yields about 3/4 cup clarified butter.
Source: New York's Master Chefs, Bon Appetit Magazine, Written by Richard
Sax, Photographs by Nancy McFarland, The Knapp Press, Los Angeles, 1985
Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York
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