Recipe courtesy of Galatoire's Cookbook
Makes 2 cups
Click image to enlarge.
In a saucepan over low heat, melt the butter. Remove the pan from the heat and let the butter stand briefly, Skim the milk solids off the top and discard. Strain the butter to remove the remaining sediments.
Reserve in a warm place until ready to use or refrigerate for later use.
Note: Will keep sealed and refrigerated for up to two weeks.