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Francis Mallmann's Clarified Butter

This recipe from chef Francis Mallmann ("Seven Fires") is used to make his mouthwatering Patagonian Potato Galette. Photo credit: Santiago Solo Monllor

  • Yield: Makes about 1 1/2 cups

Source: The Martha Stewart Show, October 2009


  • 2 cups (4 sticks) unsalted butter


  1. Place butter in a medium saucepan over medium-low heat; do not stir. Remove saucepan from heat and carefully spoon foam from top and discard.

  2. Pour butter through a fine mesh strainer lined with cheesecloth into a medium bowl; let cool.

Cook's Notes

Clarified butter can be kept refrigerated, up to 2 weeks.

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