Irish butter is much richer and has fewer milk solids than the everyday butter sold in the United States. You can substitute the more widely available European-style butter, which, like Irish butter, is higher in butterfat than standard U.S. butter.
To clarify the butter, melt it over low heat for 10 to 15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter. Reprinted with permission from Cindy’s Supper Club: Meals from Around the World to Share with Family and Friends. Copyright © 2012 by Cindy Pawlcyn. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
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