Clarified Butter

For years, I've read about clarified butter. It's better to cook with, as it does not burn as easily as whole butter. But I've never tried it. Well, today's the day. On the menu this evening is sole meuniere (think Julie & Julia, early on, when Julia and Paul are eating at a restaurant in Rouen. Julia looks at a dish and says passionately, "Butter...").

Clarifying butter is easy. Take a pound of unsalted butter (or any amount), and melt in a heavy saucepan over medium heat. It will bubble and boil, and bubble and boil some more. Skim off the foam as it cooks. After several minutes, you will be able to tell that the butter is thickening and becoming clearer. Watch carefully, as the milk solids will go to the bottom. When they barely begin to brown, put your pan in a bowl of cold water to stop the cooking. Voila! Clarified butter. Pour it off in another container, leaving the solids in the pan.

Clarified butter will keep in the refrigerator for weeks.