Clarified Butter Recipe

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Clarified butter, or ghee, is pure butterfat – butter with the milk solids and water removed. It can be used as a sauce by itself, a base for other sauces, or a cooking agent. Make this delicious and versatile staple at home!

 

 

3/4

cup

 

10 min

PREP TIME

 

15 min

TOTAL TIME

Ingredients

1 cup unsalted butter

How to make

  1. STEP 1Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
  2. STEP 2Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to the bottom of the pan. Cover; store refrigerated.
  3. STEP 3Use clarified butter for frying and sautéing. Use it in place of oil, it works the same, but give a great buttery flavor.

Tip #1

Clarified butter will keep several weeks in the refrigerator or it can be frozen.

Tip #2

Use clarified butter to dip cooked seafood, like crab or shrimp—also excellent for making hollandaise sauce.

Tip #3

Because the milk solids have been removed the clarified butter, it will not burn when frying or sautéing at higher heat.

Tip #4

Clarified butter will keep several weeks in the refrigerator or it can be frozen.

 

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