Melt
unsalted butter over low heat until the butter breaks down and layers begin to form.
To make clarified butter gently melt
unsalted butter over low heat until the butter breaks down and three layers form.
Not exact matches
In a medium saucepan
over medium -
low heat, combine 1/2 cup
unsalted butter and 1/2 cup Nutella until melted and combined.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g
unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan
over low heat and cook until just comes to a boil.
Serves 1 2 tablespoons dark chocolate, chopped 1 teaspoon
unsalted butter 1 cup milk 3 green cardamom pods, crushed with the back of a knife 1/2 teaspoon vanilla In a small saucepan,
heat milk and cardamom pods
over medium -
low heat.
Melted 2oz
unsalted butter in a pan
over a
low heat with 5oz 85 % dark chocolate and left to cool slightly.
1/4 cup canola oil 2 leeks, white part only, split, chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons
unsalted butter, divided Salt, to taste For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan
over medium
low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.
In a high - quality, heavy - bottom, large,
low, stainless - steel skillet, using Mazola Corn Oil (it's cholesterol free — and I'm aware of the corn modification situation), and
unsalted butter, a generous sprinkle of crushed dry thyme, a tiny bit of salt and two or three whole garlic cloves (mash them when soft; they become so very mild)--
over medium
heat, sweat the onions stirring gently so the mixture glazes, carefully scraping the bottom of the skillet.