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Clarified Butter
 
The Way to Cook
by Julia Child, 1994, Alfred A. Knopf
“There is no substitute for the taste of butter in good
cooking, especially
when you are sautéing delicate foods like chicken
breasts, or fillets of
sole,
or when you are making croutons. Plain butter
will burn and
speckle rapidly because
of the milky residue it contains, but when
you clarify the butter
you rid it
of that residue.
The simple system is to melt the butter and pour the clear yellow liquid
off
the residue.
The more thorough professional system is to cut the butter into small-
ish pieces for quick melting. Bring it to the slow boil in a fairly roomy
saucepan, listening and watching for several minutes until its crackling
and bubbling almost cease, indicating the milky liquid has evaporated
and the
clarification
is complete. (At this point watch that the butter
does not
burn and darken.) Pour the clear yellow butter through a
tea strainer into a
preserving jar. It
will turn a yellowish white when
cold and congealed, and
will keep for months in the refrigerator
or freezer."
 
Butters at igourmet.com
Try a taste of the old world with
this sumptuous French butter!
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