Cooking Instructions
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Step 1
Cut
Unsalted Butter (450 g)
into small chunks or cubes.
Step 2
In a medium saucepan over medium-low flame, heat the butter until the white milk solids fall to the bottom and brown just slightly, 10 to 15 minutes.
Step 3
Using layers of cheesecloth or a fine-mesh sieve, strain the butter into a jar to filter out the milk solids, leaving you with a beautiful golden oil.
Step 4
Store in a jar. Keep at room temperature for up to 3 weeks, or in the fridge for up to 3 months.
