CLARIFIED BUTTER
Clarified butter can withstand heat without burning for a longer period and at a higher temperature than whole, nonclarified butter, making it ideal for pan-frying. Clarifying is a relatively simple process that takes just a few extra minutes. Essentially, you're removing the water content and white milk solids from the butter. Expect to end up with about 25 percent less butter than you started with. Clarified butter keeps up to 1 month in the fridge. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories easy, quick
Time 10m
Yield 12 tablespoons, or 3/4 cup
Number Of Ingredients 1
Steps:
- In a small pot, melt butter over low heat until bubbling and foaming subsides. Remove from heat, let cool slightly (don't let butter resolidify), then skim any foam off the top.
- Line a sieve with cheesecloth or a clean dish towel and place over a heat-safe bowl or container. Leaving the white milk solids at the bottom of the pot, carefully pour or spoon yellow butter fat through the sieve and into the container. Let cool completely before refrigerating for up to 1 month.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Protein 0 grams, SaturatedFat 10 grams, Sodium 2 milligrams, Sugar 0 grams, TransFat 1 gram
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Ken Aguilar
[email protected]This is the best clarified butter recipe I've ever tried. It's so easy to make and the results are amazing.
Rana Muhammad
[email protected]I'm so glad I learned how to make clarified butter. It's so easy and it makes my food taste so much better.
andrew reid
[email protected]I love the flavor of clarified butter. It adds a delicious richness to my dishes.
Myles Harris
[email protected]This clarified butter recipe is a lifesaver! I used to have to buy expensive clarified butter from the store, but now I can make my own at home for a fraction of the cost.
Krechr Hollett
[email protected]I've been using this recipe for clarified butter for a few months now and I'm really happy with it. It's easy to make and the clarified butter always turns out great.
Jk Star
[email protected]I used this clarified butter to make ghee and it turned out amazing! The ghee had a rich, nutty flavor and was perfect for cooking.
ASHADULLAH CHOWDHURY
[email protected]I'm so glad I found this recipe. I've been wanting to try clarified butter for a while now, but I was intimidated by the process. This recipe made it so easy!
anto rahman
[email protected]This is my go-to recipe for clarified butter. It's so easy to make and always turns out perfect.
Katende Dauglas
[email protected]I tried this recipe and it turned out great! The clarified butter was golden brown and had a lovely nutty flavor.
The Notorious T.I.G.
[email protected]I've been using clarified butter for years and I love it! It's the perfect fat for cooking because it doesn't burn easily and it adds a delicious flavor to food.
Dylan Stortz
[email protected]I was amazed at how easy it was to make clarified butter. I just melted the butter in a saucepan and then skimmed off the foam. That's it! I'm definitely going to be making my own clarified butter from now on.
Lovely Raj
[email protected]I love using clarified butter for sautéing and baking. It has a high smoke point, so it doesn't burn as easily as regular butter. And it adds a delicious, nutty flavor to my dishes.
Joshua Sesay
[email protected]This clarified butter recipe is a game-changer! I used to buy store-bought ghee, but now I can make my own at home with just a few simple steps. It's so easy to make and tastes so much better than anything you can buy in the store.