Cut the butter into pieces, put it in a small saucepan, and melt it gently in a bain-marie. Leave it to settle for 30 minutes. Remove the foam from the top and lift off the fat using a small ladle, taking care to leave the small white milk-butter deposit in the bottom of the container.
This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits
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