butter from the whisk to a bowl of ice and cold water. squeeze the butter with your hands for several minutes under the water, being careful not to get any ice cubes embedded in the butter. dump off the water, add fresh water, and repeat the procedure until the liquid you squeeze out of the butter is clear. lift the butter out of the water and squeeze it to remove any excess liquid. divide into three equal parts and wrap well with plastic wrap and chill it.
use the butter within the week, freeze it for up to a month, or turn it into a flavored compound butter.
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