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

The Martha Stewart Show, October 2009, The Martha Stewart Show, Episode 5017

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Recipe Summary

Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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