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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