Here's the stuff that we know about Clarified Butter...
This is butter from which all milk solids has been removed. The result is a clear yellow fat that can be heated to a higher temperature than butter before burning.
It is an excellent fat for pan-frying.
How do I get Clarified Butter ready to use?
Put the butter in a heavy saucepan over low heat. Melt gently. Skim off all the froth from the surface. You will then see a clear yellow layer on top of a milky layer.
Carefully pour the clear fat into a bowl or jug, leaving the milky residue in the pan. Discard the milky residue or add it to soups.
What about keeping Clarified Butter?
Since clarification removes impurities, clarified butter keeps well - several weeks in the fridge and longer in the freezer.
How do I cook Clarified Butter?
As a dip for seafood such as lobster and crab and for globe artichokes.
What happens if I don't have Clarified Butter?
We can't think of any good alternative for Clarified Butter.
This is butter from which all milk solids has been removed. The result is a clear yellow fat that can be heated to a higher temperature than butter before burning.
It is an excellent fat for pan-frying. 