Clarified Butter
Source of Recipe
"The Cuisine of Armenia", by Sonia Uvezian
2 pounds butter
Place butter in a heavy saucepan. Melt over low heat, being careful not to let it brown. Skim off the foam with a spoon as it rises to the surface. Remove from the heat and let rest several minutes, then skim off any foam that still appears on the surface. Carefully spoon the clear butter into a container, discarding the milky residue in the bottom of the pan. Cover and refrigerate.
Makes about 1 1/2 pounds.
Source: "The Cuisine of Armenia", by Sonia Uvezian
Categories: Condiments
Recipe typed for you by Judi Mae Phelps.
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