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    Clarified Butter Recipe

    Published May 17, 2021. This post may contain affiliate links. Please read my disclosure policy.

    Learn how easy it is to make clarified butter and how amazing it is to cook with and use in recipes for sauces.

    I believe it is absolutely a foundation necessity to know and put into practice cooking techniques. Learning things like how to saute or how to sear a steak are vital to honing your skills as an at-home cook or chef and I definitely recommend regularly using them to keep sharp in the kitchen.  

    jar of clarified butter

    Clarified Butter

    Clarified butter is essentially purified butterfat with water and milk solids removed.  It is the process of cooking whole butter until the only thing left is the butterfat.  Clarified butter is fantastic to cook with because of its impressively high smoke point of over 480° Fahrenheit, and flavor.  It’s also popular to use in sauces like hollandaise and bearnaise.

    Is It the Same as Ghee?

    Ghee is a form of clarified butter except the milk solids are cooked for a longer period of time to help incorporate a nutty flavor into the clarified butter.  Ghee has become very popular in the last few years and it is very commonly used in Indian cuisine.  

    How to Make Clarified Butter

    Follow these simple instructions for making clarified butter

    This recipe starts with unsalted whole butter, remember you want to control the salt content in recipes.

    sticks of packaged unsalted butter

    Add the butter to a medium-size saucepot and cook over low to medium heat.

    melting butter in a pot

    Cook the butter until the froth begins to rise to the top.

    forthy melted butter in a pot

    Using a spoon continually skim the froth from the surface until the butter is clear and then remove all of the clear butter liquid except the milky liquid at the bottom.

    removing froth from cooked butter

    Recipe Chef Notes + Tips

    Make-Ahead: You can make this recipe up to 5 days ahead of time.

    How to Store: There are a few options to keep clarified butter.  First, you can cover and store at room temperature for up to 7 days.  You can cover and keep it in the refrigerator for up to 14 days.  Lastly, you can cover and keep it in the freezer for up to 6 months. 

    You can use clarified butter as a substitute for oil when cooking anything.

    Only used unsalted butter when making clarified butter.

    It’s important to keep the heat fairly low so that the butter doesn’t burn.

    clear butter in a jar

    Recipes to Use It In

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    Let's Cook - Chef Billy Parisi

    Clarified Butter Recipe

    5 from 2 votes
    Learn how easy it is to make clarified butter and how amazing it is to cook with and use in recipes for sauces.
    Servings: 13 ounces
    Prep Time: 1 minute
    Cook Time: 20 minutes

    Ingredients 

    • 1 pound of cold unsalted butter

    Instructions

    • Add the 1 pound of butter to a medium-size saucepot and cook over low to medium heat.
    • Once the froth begins to rise to the top, use a spoon to remove the froth.
    • Continue to do this until no more froth has risen to the top.
    • Next, pour the clear butter into a storage container leaving the milky cloudy liquid at the bottom of the pan.
    • Store the clear liquid and discard everything else.

    Notes

    Chef Notes: 
    Make-Ahead: You can make this recipe up to 5 days ahead of time.
    How to Store: There are a few options to keep clarified butter. First, you can cover and store at room temperature for up to 7 days. You can cover and keep it in the refrigerator for up to 14 days. Lastly, you can cover and keep it in the freezer for up to 6 months.
    You can use clarified butter as a substitute for oil when cooking anything.
    Only used unsalted butter when making clarified butter.
    It’s important to keep the heat fairly low so that the butter doesn’t burn.

    Nutrition

    Calories: 250kcalCarbohydrates: 1gProtein: 1gFat: 28gSaturated Fat: 18gTrans Fat: 1gCholesterol: 75mgSodium: 4mgPotassium: 8mgSugar: 1gVitamin A: 872IUCalcium: 8mgIron: 1mg
    Course: sauce, technique
    Cuisine: French