To clarify butter

Preparation info

  • Makes


    • Difficulty


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

By heating butter, the milk residues rise to the surface and can be discarded. It is these residues that are the first to burn when you cook with butter, so getting rid of them enables you to cook at a higher temperature without browning.


  • 250 g (9 oz) butter


Melt butter slowly, in a small saucepan. Skim off the froth as it rises, until the butter is clear. Pour into an earthenware jar and cool. Cover and store in refrigerator until needed.