Ingredients Jump to Instructions ↓

  1. Clarified Butter

  2. Yield: about 3/4 C

  3. 1 C butter

  4. Melt butter over low heat. The fat will rise to the top and milk

  5. solids will sink. Skim off the white froth that appears on top.

  6. Strain off the clear, yellow butter, keeping back the sediment of

  7. milk solids. Chill clarified butter until ready to serve, then

  8. reheat.

  9. Lemon Butter

  10. yield: 1-1/4 C

  11. 1/2 C lemon juice

  12. Add the lemon juice to clarified butter, stirring well.


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