Advertisement
Clarifying Butter
Appears in
By Anne Willan
Published 1989
Clarified butter is used primarily for sautéing. Butter is melted until it gradually separates into three layers: a thin topping of foam, a thick yellow middle layer, which is pure butterfat, and a milky-white bottom layer. Both the upper and lower layers contain water, milk proteins and carbohydrates, and must be removed.
- Melt the butter in a small saucepan over very low heat until it is liquid. Skim the froth from the surface of the butter.
- Slowly pour the butter into a bowl, leaving behind the milky sediment. Alternatively, cover and refrigerate the melted butter until solid. Scrape off the thin top layer and pry away the clarified butter, leaving the sediment.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title