Servings: 1 about 1 1/2 cups
Ingredients
- 1 pound unsalted butter
- 1/4 teaspoon salt (optional)
Instructions
- Melt the butter in a heavy saucepan over low heat. Let it bubble gently, without stirring, for 15 to 20 minutes.
- Skim off the foam from the top. Keep cooking until the milk solids on the bottom turn light golden and the butter smells nutty, watching closely so they do not burn.
- Let it cool for 5 minutes, then strain through a fine sieve lined with cheesecloth into a clean glass bottle or jar. Stir in the salt if using.
- Store at cool room temperature for up to 1 month, or in the fridge for up to 3 months, where it will turn solid.
Notes
Tip: Because the milk solids are removed, bottle butter can take much higher heat than regular butter. Use it to fry eggs, sear steak or drizzle over roasted vegetables.
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