Clarified butter, sometimes known as drawn butter or ghee, is used in many culinary cuisines around the world.
By clarifying butter, the heating process separates the milk solids which float to surface from the butterfat. Clarified butter does not burn as easily as regular butter so it’s great for sautéing meat or seafood. Here is how to make clarified butter.
I use Clarified Butter for Seared Scallops recipe.
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- Unsalted butter (today I used 8 Tbsp. (1/2 cup/1 stick))
- Cut butter into small pieces.
- Melt butter in a saucepan over low heat, and do not stir.
- Skim off foam and discard.
- Pour the butter over a fine mesh sieve to avoid the milky layer.
- Now ready to use.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.