Ingredient How to Make Clarified Butter (無水奶油) February 27, 2021 0 comments Print How to Make Clarified Butter 0 from 0 votes Recipe by Mitch Course: IngredientCuisine: FrenchDifficulty: Easy Prepares 1.5cupsPrep time0minutesCooking time15minutesCalories3000kcalTotal time15minutes Clarified butter comes up often in French cooking. Fortunately, it is easy to make and stores for ages. Ingredients 12 ounces butter Directions Place three sticks of butter (~12 ounces) in a pot, over low-medium heat. Note: If you don’t use enough heat, the water will not bubble away as seen in the video below; however, too much heat will brown the butter.Allow the butter to melt completely. Use a skimmer to skim off the fat on the surface of the melted butter.Remove pot from stove and tilt at 45 degree angle. Scoop as much of the clear butter as you can without also scooping the fats at the bottom. Recipe Video Notes Storage: You can store in an air-tight container in the refrigerator almost indefinitely. But plan on using it within the next few months. Twitter Facebook Pinterest Print mitch Hakka-Style Saute Fermented Bean Curd with Pork (豆腐乳豬肉片) Escoffier's Créme Princesse (公主奶油濃湯) Leave a Comment CancelYour email address will not be published. Required fields are marked *Name * Email Address * Website Recipe Rating Message Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.