Clarified Butter

Clarified butter (also known as drawn butter), the golden liquid left behind when the milk solids and water have been removed, is the perfect fat to sauté or fry with. It has a very high smoke point and a pure, buttery taste.

To make clarified butter, simply melt unsalted butter in a small, heavy saucepan over low heat. It will separate as it melts, with foam rising to the top and the milk solids falling to the bottom. Skim off the foam and reserve the foam. Take the butter off the heat and let cool for 5 minutes or so. Do a final skim of the foam, then pour the clear golden liquid carefully into a glass container, leaving the cloudy milk solids behind. Store tightly closed in the refrigerator for 6 to 8 months.