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Clarify butter

<b>Clarify butter:</b> Melt whole butter slowly until the water evaporates (you know the water is gone when it stops bubbling) and the milk solids sink to the bottom. You should have a translucent, yellow liquid that's pure butterfat.
sc-food-prep-onion-soup-step-two

( Bill Hogan/Chicago Tribune )

Clarify butter: Melt whole butter slowly until the water evaporates (you know the water is gone when it stops bubbling) and the milk solids sink to the bottom. You should have a translucent, yellow liquid that's pure butterfat.

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