Ok, someone mentioned Mac-n-Cheese. Which led me to a mornay sauce. Which requires a bechamel. Leading to roux. Dropping me on the doorstep of clarified butter. I haven't ever used or made it. Is there a reasonable way to make it? Can I make a huge batch and keep it forever? Should I even bother for a mac-n-cheese?
Do I need clarified butter to make mac-n-cheese
butter
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Best Answer
Clarified butter is rather simple to make. It's simply butter that has had the milk solids and water removed. It does last longer than regular butter, and can be stored for several weeks in the refrigerator. It also has a higher smoke point than regular butter, so you can use it when higher temperatures are called for without it smoking or burning.
You'll be left with about 75% of what you started with. I'm not sure what you mean by huge batch, but I usually make about a sticks worth at a time, as needed.