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Recipe Detail Page
Clarified Butter
Autumn 2017
Clarified butter is sensational for sautéing because it does not burn on a high heat and has a pure, buttery flavour. The milk solids are removed but the butter taste remains. It stores for a month or longer. It has a slight graininess to it so it is not used as a spread only for cooking. Ghee, used in Indian cooking, is clarified butter that cooks for a longer period to give it a slight nuttiness. Ready-made ghee is available at some grocery stores.
Makes 2 cups (500 mL)
1. Heat 1 lb (500 g) unsalted butter slowly in a small pot over medium heat. When it has liquefied and the bubbles and sediment have risen to the top, about 10 to 15 minutes, remove from the heat and let settle for a few minutes. Pour gently through a strainer lined with cheesecloth. The sediment will stay behind and the butter will drip through into the bowl. The butter in the bowl is now clarified. When the butter has cooled, store covered in the refrigerator.
Makes 2 cups (500 mL)
