Grocery · 5 lbs
Clarified Butter
What it is
Clarified butter is made by gently heating butter and then removing the milk solids and water. This process results in a pure butterfat that has a higher smoke point than regular butter. It has a rich, buttery flavor without the risk of burning easily. The removal of milk solids also makes it lactose-free. This makes it a versatile ingredient for many cooking applications.
How people cook with it
People use clarified butter for a variety of cooking methods, especially those that require high heat. Its stability makes it ideal for sautéing and pan-frying.
- Sautéing vegetables
- Pan-frying meats
- Basting seafood
- Making sauces
To use clarified butter, simply substitute it for regular butter in your recipes. It can be used in any application where you would normally use butter, but it is particularly beneficial for cooking methods that involve high temperatures. Because the milk solids have been removed, it will not brown or burn as quickly as regular butter. This allows for longer cooking times and a more consistent result. It can also be used to finish dishes, adding a rich, buttery taste.
How it differs from similar foods
Unlike regular butter, clarified butter has had its milk solids and water removed. This significantly raises its smoke point, making it more stable for high-heat cooking. It also has a more concentrated butter flavor and is lactose-free, which regular butter is not.
Who it is for
Home cooks and professional chefs alike choose clarified butter for its superior performance in high-heat cooking and its pure butter flavor.
How to keep the rest
Store any remaining clarified butter in an airtight container at room temperature. It is shelf-stable and does not require refrigeration. Ensure it is kept away from direct sunlight and heat to maintain its quality and prevent spoilage over time.