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Clarified Butter for Cote de Boeuf Rossini

  • Yield: Makes 1 cup


  • 3/4 pound (3 sticks) unsalted butter


  1. Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind.

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