Makes about 14 ounces (multiplies easily; cook multiple pouches at once)

INGREDIENTS

• 1 pound unsalted butter

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 185F/85C.
2. Put the butter into a small (quart/0.9 liter) cooking pouch and vacuum seal.
3. Submerge the pouch in the water oven to cook for 30 minutes.
4. Carefully remove the pouch, check to see that the solids have separated and if so, cut off a corner of the pouch and pour the liquid clarified butter into a pint glass jar with a screw-top lid. (If not fully separated, return to the bath for 15 minutes more.)
5. Refrigerate until the butter has solidified. Any water content will have settled at the bottom of the jar. You can take a knife or skewer and pierce the butter to the bottom and pour the water out, if you desire.
6. Store in the refrigerator and use as needed.