Clarified Butter
From warsawnan 13 years ago
- 60-75 minutes to make
- Serves 3/4 cup
Clarified or drawn butter is unsalted butter that's had the milk solids and water removed. It doesn't burn as easily as regular butter. Often used in sauces. Not difficult to make; just can't rush it.
Ingredients
- 2 sticks unsalted butter shopping list
How to make it
- Place butter in a small saucepan over low heat. As the butter melts, do NOT stir. While the melted butter continues to heat, carefully spoon off the foam that forms on the top. (I save this and use it to flavor grilled mushrooms.)
- When the butter no longer produces foam, you'll notice the white milk solids in the bottom of the pan under the clarified butter. At this point, you can remove it from the heat and strain through a sieve lined with a double layer of cheesecloth. Wet the cheesecloth with cold water first, squeezing to remove all excess water. This will help the clarified butter pass through and also grab the milk solids.
- Before I strain mine, I turn the heat up to medium low and allow the milk solids to reach a golden brown. This adds flavor to the clarified butter. But don't take your eyes off of it when browning the milk solids! They'll quickly burn and ruin the butter.
- Clarified butter is great to use in my Barnaise Sauce!
People Who Like This Dish 5
- glbaskin Nowhere, Us
- donman Hammond, LA
- warsawnan Warsaw, IN
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments