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
