Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off.
Author: Danny Gutierrez
Recipe type: Sauces
Serves: ¼ cup
- 4 ounces (1 stick) unsalted Butter
- Melt butter in a medium saucepan over low heat until butter foams and solids sink to bottom, about 15 minutes.
- Remove from heat and let cool.
- Carefully skim foam from top and discard.
- Pour clear butter into a bowl, leaving any solids in pan; discard solids.
- Serve warm.
Clarified butter can be refrigerated for up to 1 month.
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