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+ servings
jar of clarified butter

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.
Course sauce, technique
Cuisine French
Prep Time 1 minute
Cook Time 20 minutes
Servings 13 ounces
Calories 250kcal


  • 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.


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.


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