Clarified Butter

Preparation info

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Clarified butter is butter with the milk solids removed. It has a higher burning point than whole butter, which makes it preferable for sauté work or any time you are cooking foods at a high temperature. Depending on the moisture content of the brand of butter you are using, the yield of clarified butter will be about 20 to 25 percent less than the amount of whole butter you start with. In other words, if you start with 16