What, am I the only person on the planet that keeps Clarified Butter in my refrigerator? Well sometimes I get lazy and don't have any on hand, but most of the time I do. It is so easy.
The simple system: melt the butter and pour the clear yellow liquid off the milky residue.
The professional, long-keeping method: bring the butter to the slow boil in a roomy saucepan and boil until its crackling and bubbling almost cease; pour the clear yellow butter through a tea strainer into a jar, where it will keep for months in the refrigerator or freezer.
Make a batch of this and you will be ready for my Julia Child recipes when I start posting them in a couple of weeks or maybe tomorrow I'll slide one in.
Normally I do a pound of butter at a time, when the butter is on sale. Unsalted, unsalted, did I say that. Anytime I say butter, it is unsalted unless I say different.