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Clarified butter



3/4 cup

  • 1/2 pound butter, either salted or unsalted
  1. The traditional method consists of placing the butter in a small, heavy saucepan or skillet and slowly melting it over very low heat—as it melts it should not be stirred or moved in any way. When completely melted, carefully remove from heat. There will be thick white foam on top and a milky residue at the bottom of the saucepan.
  2. Using a spoon, carefully skim off the foam and discard.
  3. The clarified liquid can now be slowly poured into a smaller bowl or dish for future use. Refrigerated, it will resolidify and can be stored, tightly covered, practically indefinitely.
  4. A more modern method is to put the butter into a suitable recipient such as a 2-cup glass measuring cup and to put it, loosely covered, into a microwave oven. The power level should be set to Defrost, or to no more than 3 on a scale from 1 to 10.
  5. Depending on the power of the individual microwave oven, it will take 2 to 6 minutes to melt the butter entirely.
  6. Once the butter is melted, proceed as with the traditional method.
  • With today's widespread use of the microwave oven, there are now two basic ways of preparing clarified butter. Both are given here.
Categories: French cuisine, Sauces
Related recipes: Brown butter