Clarified Butter Recipe
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
- 1 pound of cold unsalted butter
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.
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.
Calories: 250kcal | Carbohydrates: 1g | Protein: 1g | Fat: 28g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 4mg | Potassium: 8mg | Sugar: 1g | Vitamin A: 872IU | Calcium: 8mg | Iron: 1mg