How to Clarify Butter

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Clarified butter is butter which has had its water and milk solids removed. Once clarified, butter can resist higher cooking temperatures, making it better for pan-frying than whole butter. It is also used as a base for various sauces.

  1. In a shallow saucepan or a skillet, melt the butter over low heat until it liquefies. As it heats up, carefully skim off the froth that floats to the top with a spoon, and discard.
  2. Once the top layer is a clear yellow colour (this is the clarified butter) and the solids have sunk to the bottom, carefully pour the clarified layer through a cheesecloth-lined sieve into a clean jar or container - leaving the solids in the pan. You may need to use a small spoon to carefully spoon off the last of the clarified butter.
  3. Use the clarified butter immediately or let it cool, cover tightly and refrigerate it for up to 3 weeks. Simply re-melt to use. The solids can be added to sauces, mashed potatoes, or soups to add some richness. Be sure to refrigerate any extra solids and use within 1 week.

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