5 Ingredients or Fewer
Beurre Noisette
Popular on Food52
6 Reviews
hennef7
December 13, 2010
How long with this keep in the frig?
hardlikearmour
December 13, 2010
Clarified butter keeps a long time in the fridge, months and months. Keep it in a well sealed container, as fats are great at picking up off flavors.
AntoniaJames
October 20, 2010
This is how I make it. I use Julie Sahni's recipe for ghee. She has you listen to the crackling sound of the liquid in the milk solids evaporating. I like that instruction, because I really enjoy it when a cooking activity brings in all five senses. At the end of the process, after you've let it sit for a while and poured off the liquid stuff into a jar, you have the most lovely caramel left in the bottom of the pan. If it's apple season, I slice a few crisp apples into the pan, turn it on super low heat, and let the apples' juices and the browned butter residue on the pan work their collective magic. If it's not apple season, I scrape the stuff off and find some other use for it. (Steel cut oats, mine, and yes, I hoard this too, are the usual suspect.) I'm totally with you on eliminating the water. I also like the nutty flavor of slow cooked clarified butter. I'd never heard, before yesterday, of clarifying butter any other way. Thank you for posting this! ;o)
Sagegreen
October 20, 2010
I love your fair warning at the end! Thanks, thirschfeld. Your recipes are always so easy (and fun) to follow!
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