Pan of clarified butter

Clarified butter

| clarified butter |

Clarified butter is made by heating butter and removing the milk solids, resulting in a clear yellow liquid. Find out how to prepare, store and cook with it.

What is clarified butter?

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

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It’s an excellent fat for pan-frying.

How to prepare clarified butter

Put butter in a heavy saucepan over a low heat and 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 this or add it to soups.

How to store clarified butter

Since clarification removes impurities, clarified butter keeps well. It will keep for several weeks in the fridge or longer in the freezer.

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How to cook with clarified butter

Use it as a dip for seafood, such as lobster and crab, or globe artichokes.