Quote:
Originally posted by ledhedsymbols
I don't do anything terribly fancy. Just melt the butter over low heat, and either skim the impurities off the top with a spoon, or just pour the junk off... A little garlic and whatever other spice suits your fancy, and you are set.
Micah
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That's what I do, but now I have people telling me it must be sodium free butter. Any truth to that?