Prep: 10 min.|Cook: 15 min.|Yields: 3/4 Cups
- In a small saucepan begin melting the butter at low heat.
- Continue slowly melting the butter for approximately 10-15 minutes, or until fully melted and the solids have sunk to the bottom and a layer of foamy residue has formed on the top of the liquid.
- Remove the butter from the heat, letting it stand for about 5 minutes.
- Now, start by skimming the foam off the top with a slotted spoon, as to not take too much of the clear liquid. Throwaway the collected foam.
- Then slowly pour the clear yellow melted butter into your desired serving or storage container. Making sure to not let any of the solids from the bottom of the pan make their way into your containers.
- If you will be storing your clarified butter, cover it tightly and store in the fridge or freezer.
Clarified butter can be used for many things. One of the top uses is as a seafood dipping sauce (check out our Lobster Recipe), but it can also be used as a staple in the kitchen. Since the milk solids and water have been removed, via the clarifying process, it can be used at a high heat without burning, unlike regular butter. Clarified butter is ideally used for frying or sautéing, it can also be used in place of oil to give a more rich and buttery flavor to your dish. If cooled and stored properly clarified butter (also known as Ghee) can last for several weeks in the fridge and can even be frozen for further use.