Two Methods For Clarifying Butter With Ease

What is the point of clarifying butter? Many recipes called for clarified butter for a couple reasons. Clarified butter is butter with all the milk solids removed. This means it has a higher smoking point therefore you can sauté with it or cook at higher temperatures. This is crucial for making roux and many sauces. 

Method One Stovetop

1 lb butter 

  1. Melt the butter in a saucepan and skim off the foam on top.  
  1. Decant the butter by pouring off the translucent butter.  

This is the classic and most typical way of clarifying butter. Watch this video to see how to properly decant butter. 

Method Two Microwave

1 lb butter 

  1. Place the butter in a microwave safe container and microwave the butter until completely melted. 
  1. Chill the melted butter.  
  1. The milk solids will harden at the top. Poke a hole in the solids and pour out the clarified butter. 

Knowing this simple technique for clarifying butter will open up new possibilities for cooking with butter. With clarified butter you can make this Bearnaise sauce, sauté in butter, and keep your butter for longer.  

Start clarifying your butter NOW! 

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