How To Make Clarified Butter

Clarified butter
Hugh Johnson/Getty Images
  • 01 of 06

    Begin With Unsalted Butter

    How to make clarified butter
    Start with unsalted butter. Danilo Alfaro

    If you've ever enjoyed a lobster dinner at a fancy restaurant, you were probably offered clarified butter, but what exactly is that? Whole butter is made up of three things: fat, percent water, and milk proteins. Clarified butter is the translucent golden-yellow butterfat left over after the milk proteins and water are removed from whole butter.

    There are a couple of reasons for doing this. For one thing, clarified butter is great for sautéing because it doesn't burn as easily as ordinary...MORE butter. It's the milk proteins that cause the butter to smoke, but with clarified butter, you can cook at hotter temperatures. Ordinary butter will start to smoke at around 350°F, while clarified butter can be heated to at least 450°F before it reaches its smoke point.

    It also has a longer shelf life than whole butter, again because it's the milk proteins that can spoil.

    Making your own clarified butter is pretty easy. To begin, gently melt a stick or two of unsalted butter in a heavy-bottomed saucepan over a low heat.

    Continue to 2 of 6 below.
  • 02 of 06

    Let the Milk Solids Separate

    Making clarified butter
    Let the milk solids separate. Danilo Alfaro

    As the butter melts, you'll see a layer of foam rising to the surface. The bubbles are the butter's water content boiling off, and the white residue is the milk proteins separating out from the butterfat and water.

    If you've ever cooked milk too long and had it curdle, it's the same thing. Curdling happens when the milk solids break away from the emulsion, either because of heat or the introduction of an acidic ingredient like lemon juice.

    Continue to 3 of 6 below.
  • 03 of 06

    Skim the Foam and Milk Solids

    Making clarified butter
    Skim the foam and milk solids. Danilo Alfaro

    As the butter continues to simmer, use a ladle to skim the foam and milk proteins from the surface of the liquefied butter. Note the clear, golden liquid underneath the foamy residue. This is different from the technique for making ghee, in which the milk solids are allowed to settle to the bottom and turn slightly brown. That adds a nutty flavor to the ghee, which isn't bad, but it's not what you want for clarified butter.

    Continue to 4 of 6 below.
  • 04 of 06

    Set Aside the Milk Solids

    Making clarified butter
    Set aside the milk solids. Danilo Alfaro

    Keep a separate bowl for the buttery, foamy milk solids you skim off because it can be used to coat other foods. It's fantastic on popcorn, for one thing. You can also add it to mashed potatoes, or serve over cooked vegetables or fish, or even pancakes, waffles and the like.

    Continue to 5 of 6 below.
  • 05 of 06

    Continue Skimming and Simmering

    Making clarified butter
    Continue skimming and simmering. Danilo Alfaro

    In a few minutes, you'll have skimmed off most of the milk solids, leaving just the pure, yellow butterfat.

    Ways to Use Clarified Butter

    Another use for clarified butter is making sauces, especially butter-based emulsified sauces like Hollandaise and Béarnaise. The water in ordinary butter can destabilize the emulsion and cause it to break. Clarified butter, with the water removed, eliminates this problem.

    Continue to 6 of 6 below.
  • 06 of 06

    Remove Clarified Butter From Heat

    Making clarified butter
    Remove clarified butter from heat. Danilo Alfaro

    Clarified butter doesn't spoil as easily as ordinary butter, so you can keep it for quite a long time. While it can be stored at room temperature, a cool place is best, definitely not right next to the stove. For best results, store it in an opaque container with a tight-fitting lid, since prolonged exposure to light and oxygen can cause fats to become rancid.