What is Clarified Butter?
I’ve looked in several stores and I can’t find clarified butter… do they sell it? This recipe says “serve with clarified butter”… what is clarified butter anyway?
To answer your first question, yes stores and markets sell clarified butter. You’ll find it in most specialty stores, like Whole Foods or Gelson’s, and usually on the shelf, not in the refrigerated section like regular butter. But don’t let them give you ghee and tell you it is clarified butter… but I’ll explain that in a bit.
To answer your second question, clarified butter, also known as drawn butter, is unsalted butter that has had the milk solids and water removed from it… so all that is left is the golden yellow butter fat. Clarifying removes the milk solids, which can burn, and the water, which can spatter. I don’t know what you’re preparing, but clarified butter is great for cooking at high temperatures because it has a high smoke point. The downside is that it doesn’t have the rich flavor of butter because all the milk is gone, but it is still more buttery tasting than, say, olive oil, so you’re still good.
But now I have a question for you: why would you even buy clarified butter? If you are preparing a recipe that calls for clarified butter, you must have something going on in the kitchen… so why not make it yourself … it is not that difficult.
One pound of butter makes about 12 ounces of clarified butter, and it will keep in the refrigerator for 6 months. It is perfect for sautéing because food won’t burn or stick. I use it to make butter-based sauces like Hollandaise or Béarnaise and for finishing vegetables . Clarified butter also makes a fabulous dipping sauce for shellfish or fish.
Oh… and back to “ghee.” Technically, ghee is clarified butter… but the butter is cooked longer so the water evaporates and the milk solids are browned in the butterfat and then strained. The taste of ghee is different… it is kind of nutty with more depth. It is used in Indian cuisine, so you may have heard of it or tasted it and not even known what it was.
I hope this clarifies everything. Ahemmm…
Clarified Butter you’ll need… let’s get to it… cooking know how…
cook: about 30 minutes
makes: about 1 ½ cups
1 lb. unsalted butter, cut into 1-in. pieces
1 saucepan
1 container with a tight fitting lid to store the clarified butter
Melt the butter in the saucepan over low heat; do not stir. Remove from heat and let rest 1-2 minutes.
Skim off the foamy top. You’ll see the milk solid sediment at the bottom of the pan.
Pour the clear liquid into the container; avoid adding the milk solids. Seal container and refrigerate.
• Pour the clear liquid through a fine mesh strainer or piece of cheesecloth to avoid adding the milk solids to the container.
• If you are worried about burning the butter, use a double boiler or bane marie. Boil water in the bottom saucepan and place the other saucepan on top. Drop the butter in the top saucepan and proceed as directed in the recipe.
