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Thom Hackett
Original Recipe from Sheila Lukins
Servings: 16
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Clarified butter is ideal for cooking
pancakes, blini, and crępes because it can be heated to high temperatures over a
long period of time without burning. This recipe yields quite a bit, but
it can easily be reduced by using 1 stick of butter.
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Ingredients
1˝ cups (3 sticks) unsalted butter |
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Cooking Method
Place
the butter in a small heavy saucepan and melt over low heat.
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Remove from the heat and let rest for 5 minutes.
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With a spoon, carefully remove the foamy white butter fat that
has risen to the top and discard.
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Spoon the next layer of clear
golden liquid into a bowl.
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This is the clarified butter.
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Discard any remaining solids that remain in the saucepan.
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Cool the clarified butter and place it in a covered container.
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Refrigerate for up to 3 weeks or freeze it and use as needed.
Makes 1 cup. |
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