Clarified Butter

Preparation info
  • Makes about

    1½ cups

    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About


  • 1 pound unsalted butter


Some foods—eggs, scallops, potatoes—cook particularly well in butter. But butter contains milk solids that separate from the butterfat and burn. Removing these solids—that is, clarifying the butter—allows you to cook with it at higher temperatures. Clarified butter can be refrigerated for several weeks or frozen almost indefinitely as long as it’s in an airtight container to prevent it from abs