Place the butter into a small saucepan, and set this o er medium-high heat. Brown the butter - it will first melt, then froth. As the froth subsides and the butter takes on a nutty brown color and aroma, remove it from the heat and allow it to cool for a few minutes.
Combine the melted brown butter and the neutral grain spirit in a vacuum bag and seal. Cook en sous vide at 75°C (165°F) for 2 hours. Meanwhile, prepare an ice bath. Transfer the bag to the ice bath to chill completely, then place the bag upright in the freezer for 2 hours, or until the butter's fat solidifies. Using sharp scissors, cut a small incision in the bottom corner of the bag and drain the liquid contents through a coffee filter, leaving the solids behind. Transfer the strained liquid to a small glass container and reserve.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: Servings|
|Calories from Fat: 814 (100%)|
|Amt Per Serving||% DV|
|Total Fat 92.1g||123 %|
|Saturated Fat 58.3g||292 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 244mg||75 %|
|Sodium 653.8mg||23 %|
|Potassium 27.2mg||1 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 1g||1 %|
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Calories per serving: 814
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