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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Clarified Butter
Clarified butter, sometimes known as drawn butter or ghee, is used in many culinary cuisines around the world.
Ingredients
- ½ cup unsalted butter (8 Tbsp or 1 stick)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Instructions
- 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.
Notes
To read more about clarified butter, click here.
Nutrition
Serving: 0.5 cup · Calories: 814 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 92 g · Saturated Fat: 58 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 24 g · Trans Fat: 4 g · Cholesterol: 244 mg · Sodium: 12 mg · Potassium: 27 mg · Sugar: 1 g · Vitamin A: 2836 IU · Calcium: 27 mg · Iron: 1 mg
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