Clarified butter

    37 min

    Clarified butter is basically pure butter fat. I use it in a lot of recipes requiring high heat or for rich sauces. It basically involves heating and cooling melted butter so it separates into two layers, allowing you to retain just the pure fat and discard the milky water.


    London, England, UK
    2 people made this

    Makes: 250 g

    • 450g unsalted butter

    Prep:2min  ›  Cook:5min  ›  Extra time:30min setting  ›  Ready in:37min 

    1. Melt butter in a saucepan over medium-low heat. Remove from heat and leave to settle. Skim off any white foam from the surface.
    2. Pour into a wide bowl and refrigerate. Once it has set again, you should be able to remove the solid butter and discard any of the milky water that's left at the bottom of the dish.
    3. Transfer into a jar with a tight fitting lid and store in the fridge. Use for rich sauces, omlettes or to fry eggs.


    The milky liquid at the bottom can be used in a white sauce.

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