Clarified Butter

It is easier to clarify butter in larger quantities, at least 1/2 cup (one stick) at a time. A 1/2 cup of butter will yield 1/4 cup clarified butter.

Servings: 1/4 cup clarified butter

1/2 cup (1 stick) unsalted butter

Melt butter
Melt the butter in a sauce pan over low heat. Skim the foam (milk solids) that rises to the top and discard. Pour melted butter into tall glass or container.

Separate solids
Allow butter to cool for 15-20 minutes. The remaining milk solids will settle to the bottom and the clear, clarified butter will rise to the top. Once completely separated, pour clarified butter slowly into a separate dish for use. Discard the solids.

Use melted clarified butter to accompany shellfish like Lobster Newburg or Steamed Clams, or to make Croutons. Store in the refrigerator for up to 2 weeks. Reheat to melt the clarified butter after refrigerating.

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2 comments to Clarified Butter

  • Kim Anderson

    Can ghee be used as clarified butter because it is essentially clarified butter?

  • john

    Ghee is slightly different here is a quote from a cooking website.


    Another form of clarified butter is the Indian ghee or French beurre noisette (browned butter). Browned butter is made in a similar manner to clarified butter, but the milk solids that sink to the bottom of the pan are allowed to brown before pouring off the fat.

    The Maillard reactions that result in browning also impart a wonderful, deep nutty flavor to ghee or browned butter. Browned butter is very rich and flavorful and can be used for sautéing, but it also adds a rich, nutty flavor to classic French financiers and genoise. “

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