CLARIFIED BUTTER
We make clarified butter to remove the milk solids, which are what burn when cooking with high heat. Keep a jar in the fridge to use for pan frying, or to drizzle over veggies, rice and, of course, seafood! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 3/4 cup.
Number Of Ingredients 1
Steps:
- In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam., Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.
Nutrition Facts : Calories 130 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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