Clarified Butter

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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To clarify butter, cut it into small pieces and place in a pan over low heat. When the butter has melted, skim off the foam and pour off the clear yellow liquid (which is the clarified butter) into a bowl, leaving the milky residue in the bottom of the pan.

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