Clarified Butter

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Rated 5 stars out of 5
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Total Time:
13 min
Prep
3 min
Inactive
5 min
Cook
5 min
Yield:
about 1 1/2 cups
Level:
Easy
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Ingredients

Directions

Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.

Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.

What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.

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Newest Ratings and Reviews

Read all 8 reviews

  • on September 24, 2012

    Flag

    I've never tried to do this. Always thought it was something I had to buy and wouldn't be able to find here in my small town. Thanks. It's good to know I can make my own.

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  • on August 25, 2012

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    The yield is incorrect. 2 sticks (1/2 pound of butter is 1 cup of butter. Once you clarify it you should yield approximately 3/4 cup.

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  • on August 07, 2011

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    Tried it the other day. Simply wonderful. I recently ran out of Plugra Clarified Butter and couldn't find it anywhere. Now all I have to do is buy unsalted butter from Costco and there I am! Emeril, thanks!!

    people found this review Helpful.
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