TITLE: CLARIFIED BUTTER
CATEGORY: SOUPS, SAUCES, SPICES

• ONE POUND OF WHOLE BUTTER YEILDS APPROXIMATELY 12 OUNCES OF CLARIFIED BUTTER
• MELT THE BUTTER IN A HEAVY SAUCEPAN OVER MODERATE HEAT

• CONTINUE TO COOK OVER LOW HEAT UNTIL THE BUTTERFAT BECOMES VERY CLEAR AND THE MILK SOLIDS DROP TO THE BOTTOM OF THE POT
• SKIM THE SURFACE FOAM AS THE BUTTER CLARIFIES
• LADLE OFF THE BUTTERFAT INTO ANOTHER CONTAINER, BEING CAREFUL TO LEAVE ALL THE MILKY RESIDUE IN THE PAN BOTTOM.