Clarified butter

I tried out the technique for clarifying butter that George & I learned at the Johnson & Wales cooking class. It works! You have to heat the butter for at least 20 min. You will see the solids separate and sink to the bottom, then you can just pour off the clear liquid, let it cool and keep it in the fridge. It will become hard like butter does. It will keep as long as regular butter in a container. Just scrape off the amount you need to use to saute or melt and use in sauces. I used the salted butter and the result was very salty so I will not have to add extra salt to most recipes. If you use unsalted butter it will make a difference in the amount of salt you will want to add to what you are cooking.