clarified butter

Categories: Sauces and Such, Posted by Sandy Bergsten


1 cup unsalted butter (2 sticks)



In a small pan, melt the butter over low heat until it bubbles and the foam subsides. Remove from heat, let it cool slightly (but don’t let butter re-solidify), then skim any foam off the top.

Line a strainer with cheesecloth, clean dish towel, coffee filter or paper 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 the yellow butter fat through the strainer and into the container. Let cool completely before refrigerating. The clarified butter will keep for 1 month covered in the refrigerator.

Makes about ¾ cup

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