Clarified Butter
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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 as a cooking agent. Make this delicious and versatile staple at home!
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10 min
Prep Time
15 min
Total Time
3/4
cup
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How to make
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STEP 1
Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
Tip: Melting Butter
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STEP 2
Remove 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 bottom of pan. Cover; store refrigerated.
Tip: Skimming Solids
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STEP 3
Use clarified butter for frying and sautéing. Use it in place of oil; it works the same, but adds 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. Use clarified butter in our Chile Seared Steak With Cilantro Lime Hollandaise Sauce recipe.
Tip #3
Because the milk solids have been removed the clarified butter, it will not burn when frying or sautéing at higher heat.
110 Calories
13 Fat (g)
35 Cholesterol (mg)
0 Sodium (mg)
<1 Carbohydrates (g)
0 Dietary Fiber
<1 Protein (g)
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