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How to Make Clarified Butter 03:02

Jason Fullilove

Clarifying butter removes the milk fats and raises the smoke point, allowing you to cook with butter over high heat.

How to Make Clarified Butter 03:02

Jason Fullilove

Clarifying butter removes the milk fats and raises the smoke point, allowing you to cook with butter over high heat.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Add the butter to a saucepan and place over medium heat. Allow the butter to melt. Bring the melted butter to a simmer. 00:29

  2. 2. As the butter begins to simmer and separate, use a small ladle or spoon to skim the white foam off the top of the butter. This white foam consists of milk solids that are separating out of the butter. Discard the milk solids. 00:53

  3. 3. Continue to skim off the milk solids until a clear, yellow layer begins to appear underneath the foam. Remove the saucepan from the heat. 01:50

  4. 4. Skim off any remaining foam from the top of the butter. Transfer the butter to another saucepan or heatproof container. When pouring, be careful not to pour out the layer of milk solids that have settled on the bottom of the saucepan. Use the clarified butter immediately, or store in the refrigerator up to four months or in the freezer for up to a year. 02:06

What You'll Need

Equipment

- Saucepan (2)
- Small ladle or spoon

Ingredients

- Unsalted butter

Chef Notes

Clarified butter is butter that has had all of the milk solids removed. This process results in a clear fat that has a higher smoke point than regular butter. Clarified butter can be used for high-heat cooking when the flavor of butter is desired.

Clarifying butter gives the butter a higher smoke point. To learn more about smoke points and cooking with oil, visit Chef Michael Sichel’s “An Overview of Cooking Oils” located at the bottom of the page.

For a few ideas about how to use clarified butter, visit Chef Daniel Oseas's "How to Properly Bake Eggs" tutorial, Chef Michael Sichel's "Classic Béarnaise Sauce" tutorial, and Chef Adam Steudle's "How to Make a Classic Hollandaise" tutorial located at the bottom of the page.

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Taught by

Jason

Chef Jason Fullilove

Los Angeles

Fullilove’s passion for food grew partially from his cultured childhood experience. Born and raised in Cleveland, Ohio, Full... read more