|
| Clarified Butter
1/4 pound of unsalted butter
Melt the butter in a small saucepan over low heat. Skim off the white foam that forms on the top of the butter. Pour the remaining butter into a covered glass container, cool and refrigerate until needed.
Clarified butter does not burn readily and is very useful in preparing sauce.
|
Cookbooks - Fish
|
|
