Ever notice that seafood tastes better when dipped into clarified butter! Not everyone knows how simple it is to prepare butter for dipping. Clarified butter is butter melted and strained leaving the milk solids behind to provide a clear buttery dipping sauce that makes lobster, scallops, shrimp and crab leg and claw meat more delectable to the palate.
- ½ cup of butter
- Place butter in a small saucepan under a low or simmering flame for 10 minutes.
- A layer of foam will form on the top of the butter that needs to be skimmed off.
- Then carefully pour the yellow liquid equally into small individual sipping dishes leaving the white residue of milk solids in the pan.
- Discard the milk solid residue.
- If the clarified butter is to be used later that day then pour the butter into an air-tight container and store in the refrigerator. Warm when ready to serve in a small sauce pan on low or in the microwave.
- 1 pound of butter = 4 sticks or 2 cups
- 1 cup of butter = 2 sticks or 16 teaspoons or 8 ounces
- 1 cups of butter = 1 1/3 cups of whipped butter or 1 cup of margarine
- ½ cup of butter = 1 stick or 8 tablespoons or 4 ounces
- ½ stick of butter = 4 tablespoons or 2 ounces
- ¼ stick of butter = 2 tablespoons or 1 ounce
© 2013 Beverly Mucha / All Rights Reserved
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