Today on the Cooking in Sanity project I made clarified butter. Clarified butter is commonly featured in French sauces or simply used to cook meats in. Clarified butter is basically when you remove the milk solids from butter, leaving only the true butter itself.
Making clarified butter was pretty easy; it was interesting to see how the milk solids floated to the top and how easy it was to just skim them off. I think everyone should know how to make clarified butter because it’s so simple and is a popular ingredient in sauces like hollandaise sauce.
The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.
Thanks for watching and I’ll see you next time!
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