Clarifying butter

Appears in

Sauces: Le Cordon Bleu Home Collection

Sauces

By Le Cordon Bleu

Published 1999

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Removing the water and solids from butter makes it less likely to burn. Ghee is a form of clarified butter.
To make 100 g (3¼ oz) clarified butter, cut 180 g (5¾ oz) butter into small cubes. Place in a small pan set into a larger pot of water over low heat Melt the butter without stirring.
Remove the pan from the heat and allow to cool slightly. Skim the foam from the surface, being careful not to stir the butter.
Pour off the clear yellow liquid, being very careful to leave the milky sediment behind in the pan. Discard the sediment and store the clarified butter in an airtight container in the refrigerator.