Flavored & Clarified Butters:
At first I was surprised at the price of clarified butter and Ghee at Amazon.
Then I went through my recipe books and it sounds pretty easy.
Make extra to share with loved ones.
Clarified Butter:
Clarified butter is mostly melted butter with the sediment removed.
So, you will end up with mostly fat.
Here's the recipe:
Melt over low heat:
Butter
When completely melted, remove from heat, let stand a few minutes, allowing the milk solids to settle to the bottom.
Skim the butter fat from the fat and place in a container. This is the clarified drawn butter for use.
Brown Butter - Ghee:
Brown and Black butters can only be made successfully made with clarified butter.
The sediment in unclarified butter will tend to brown and make the sauce bitter.
To Make Brown Butter:
Melt in a saucepan and cook slowly until the clarified butter is light brown.
1/4 cup of clarified butter.
Makes: 4 servings
Black Butter:
Use for fish, eggs and vegetables.
Melt very slowly, until very dark brown:
1/4 cup clarified butter
Stir in at once:
1 teaspoon vinegar or lemon juice
If served with fish, you may add:
1 tablespoon chopped cappers
Serve immediately.
Makes: 4 servings
Flavored Butters may be frozen for several weeks.
Howerver, they should not be refrigerated more than 24 hours, as the herbs will deteriote quickly.
Lemon Butter:
Prepare:
Brown Butter - above
Add:
1 tablespoon chopped parsley
1 teaspoon of lemon juice
Correct Seasoning
Makes: 4 servings
Almond Butter:
This is often used in crean sauces.
Cream:
1/4 butter
Blanch:
1/4 cup of almonds
Remove the skins and pound the almonds to a paste with:
1 teaspoon of water
Add gradually to the butter, blending well.
Rub thorough through a fine sieve.
Anchovy Butter:
Fine spread on hot broiled fish, steak or canapés
Cream until soft:
1/4 cup butter
Beat in:
1 teaspoon anchovy paste
1/8 teaspoon onion juice
1/4 teaspoon lemon juice
A few grains of cayenne
Makes: 4 servings
Bercy Butter:
Simmer in a saucepan.
2 teaspoons finely chopped shallots
3/4 cup dry wine
Until reduced to 1/4 original quantity. Cool.
Cream together and blend into the wine and shallot mixture:
1/4 cup of butter
2 teaspoons finely chopped parsley
Correct seasoning.
Serve on broiled Meats.
Makes: 4 servings
Caviar Butter:
A lovely fish garnish.
Cream:
1/4 cup butter
Add:
1 tablespoon lemon juice
1/4 cup black caviar
Salt if necessary.
Chill slightly, mold or cut into shapes and serve.
Makes: 6-8 servings
Snail Butter:
Should any of this be left from stuffing the snails - freeze for a short period for use on steaks, fish or vegetables.
Cream until soft.
3/4 cups butter
Work into it:
1 to 2 tablespoons minced shallots
1 to 2 well-crushed cloves garlic
1 tablespoon minced celery
1 tablespoon minced parsley
1/2 teaspoon salt
Freshly ground pepper.