Clarified Butter

Preparation info
  • 12 ounces

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • 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.

Ingredients

  • 1 pound (455 g) unsalted butter

Method

  1. Melt butter over low heat; let it bubble for a few minutes, but do not let it brown.
  2. Remove the pan from the heat and let it stand for about 10 minutes.
  3. Without moving or disturbing the pan, skim off the foamy solids that have risen to the top. This is easiest to do with a ladle.
  4. Carefully ladle or pour the clear butterfat into a clean conta