Wednesday, November 23, 2011

Clare Burre

In culinary school, I used to think of Clare Burre as my sweet (ficticious) French Aunt. I am quite sure she is a fantastic cook and perhaps used to send me $5 in a birthday card.

Alas, she is not my aunt, but clarified butter.

As chance would have it, I am also cooking on Friday (Bonus Blog Posts!) for another Thanksgiving and I am making hollandaise sauce for grilled asparagus. So, tonight I need to clarify some butter, don't worry, it is easy.

In a pan, add 2 pounds of butter and put on its lowest setting.

Over time, the butter will start to separate and fat will go to both the top and bottom. Start to skim off the top and discard fat as it hardens or turns to foam.

At the end, beware the fat on the bottom of the pan. Pour the gold liquid into another container being careful to to get the bottom fat. Let sit at room temp and it will stay liquid or refrigerate for later use.

That is it. You should always have some on hand for homemade mayo, salad dressing or hollandaise.

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