cla-ri-fide but-ter

Clarified butter

Pronounce it: cla-ri-fide but-ter

This is butter from which all milk solids has been removed. The result is a clear yellow fat that can be heated to a higher temperature than butter before burning.

It is an excellent fat for pan-frying.

Prepare it

Put the butter in a heavy saucepan over low heat. Melt gently. Skim off all the froth from the surface. You will then see a clear yellow layer on top of a milky layer.

Carefully pour the clear fat into a bowl or jug, leaving the milky residue in the pan. Discard the milky residue or add it to soups.

Store it

Since clarification removes impurities, clarified butter keeps well - several weeks in the fridge and longer in the freezer.

Cook it

As a dip for seafood such as lobster and crab and for globe artichokes.

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