Clarified butter (also know as drawn butter) is butter with the milk solids separated and the water content evaporated. The remainder is a clear yellow butterfat that can be heated to much higher temperatures without burning. The higher smoke point makes clarified butter ideal for frying and delicate baking.

Unlike regular butter, clarified butter does not need to be refrigerated and has shelf life of up to six months.

Making clarified butter

To make (⅓ cup):

Method 1:
Melt stick of butter (8 oz) in small sauce pan over low heat until melted. Remove from heat and let stand until the solids settle (about 5 minutes) then pour off clear golden liquid*.

Method 2:
Place stick of butter in 2 cup, microwaveable measure, and microwave on high for about 1 ½ minutes or until melted. Skim off and discard foam*.

*Note: An alternative and easy way to seperate: refrigerate until solid, lift off butter and discard milky remains.

Clarified butter substitute

If you do not have clarified butter handy, a quick substitute when frying with clarified butter is to simply add a dash of olive oil to regular butter. It’s hard to distinguish the taste difference and since the olive oil has a higher smoke point, your food is less likely to burn in the pan.

Click here for a list of recipes calling for clarified butter.