Clarified Butter

1. 1

   Place the butter in a heavy saucepan and melt slowly over low heat.

2. 2

   Remove the pan from the heat and let stand for 5 minutes.

3. 3

   Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.

4. 4

   What makes clarified butter so great is its higher smoke point.

5. 5

   This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying.

6. 6

   By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt.

7. 7

   You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.