Clarified Butter
From chefjeb 16 years ago
- 15 minutes to make
- Serves 6
Have you ever sauteed something in butter and the butter burned? Or used butter in a sauce and it didn't turn out right.? Clarified butter wll solve your woes.
Ingredients
- unsalted butter shopping list
- One pound butter yields 12 to 13 ounces of clarified butter shopping list
How to make it
- Melt butter in heavy saucepan over moderate heat
- Skim froth from surface with a spoon
- Continue to do this until water gradually evaporates
- When butter looks clear and no longer form a scum, strain off butter through a cheesecloth
- Refrigerate
- Clarified butter has the water and milk solids removed and is used for sauteing, because the milk solids would burn. It is also used in sauces because the water would change the sauce consistency
The Rating
Reviewed by 6 people-
I make this... Have since my "Hippy Days!" I love cooking with it.. I have learned to use half olive and half ghee for health reasons.. but it still has the flavor of butter in there! Great Post for all those Non Hippys!
linebb956
in La Feria loved it
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Thanks Again!
raelene1951
in Brighton loved it
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Good post, knowing this process is helpful to anyone who likes to cook. Growing up in a middle eastern family, I did not know what un-clarifed butter was until I was older... ;-)~ My grandmother would actually go a step further and reheat the deca...more
jimrug1
in Peoria loved it
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