Clarified Butter
Ingredients
Directions
Put fresh butter into a saucepan with a little cold water.
Set it over low heat to melt.
Skim off the foam and let it stand until settled.
Pour off the clear oil and use it when it begins to congeal.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh butter
- Supplies the fat; heating separates its milk solids and water from the clear golden oil.
The step that matters
Pour off the clear oil, leaving the milk solids behind. Milk solids and water settle below the clear butterfat once it stands. Pouring slowly and stopping before the sediment reaches the spout keeps the oil clear and stops the solids from browning or clouding it.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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