How to Clarify Butter
Clarified butter is butter that has been melted and the milk solids removed. The remaining butter fat is clear when melted, making it attractive for serving with lobster and crab. Because the solids are removed, it can also be used for sautéeing at higher temperatures than butter. Here’s how to make clarified butter: Melt butter over very low heat in a heavy saucepan ($20, Target) without stirring. Cool slightly, then strain through a sieve lined with 100%-cotton cheesecloth into a glass measuring cup. Pour off the clear top layer and discard the milky bottom layer. Enjoy immediately or chill for up to 1 month in the refrigerator and remelt in a saucepan over low heat or in the microwave 30 to 45 seconds.
Clarified Butter vs. Ghee
What’s the difference between clarified butter and ghee? Ghee is a type of clarified butter that has been cooked a bit longer, and its origins can be traced to the Indian subcontinent. It’s commonly used in Asian and Middle Eastern cooking, but you can sometimes substitute clarified butter for recipes that call for ghee. The process for making ghee is very similar to making clarified butter, and sometimes spices are added to ghee for flavor. You can’t serve lobster tails without clarified butter, but there are a few other tricks you can do with butter. Try these recipes with clarified butter, or try one of our flavored or compound butter recipes for a new twist.
