Clarified Butter

  • 1 pound butter

Melt butter in heavy saucepan over low heat and slowly cook until bubbling ceases and the liquid turns clear, about 30 - 40 minutes. Strain and cool. Be sure to leave any solids at the bottom of the pan. A few hours in the fridge with solidify the butter. Wrap in wax paper and foil and refrigerate. Can freeze for up to 2 months.
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