Melt Butter for French Omelet

Video Transcript

" Hello this is Chef Sean Roe on behalf of expertvillage.com. The first step to our omelet preparation is preparing our oil which in this case is our butter. We need to clarify the butter which means we need to but raw butter into our sauce pan and put in over very low heat. That heat would separated solids from the oil which we will then vaporize with comment ladle. By taking this solids away from the oil we increase the temper oil or is resistant heat. Which means that it would not burn in the pan and would be more effective as a oil. Of course you may use olive oil or vegetable oil if you prefer but the traditional French method has always been clarify butter and it works very well and adds a wonderful flavor to the end product. So when we get this to a very slow low simmer you want to tilt the pan over to help and we just want to gently skim the top. Hello this is Chef Sean Roe on behalf of expertvillage.com. The product in the end should be a very clear, translucent liquid."