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Clarified butter

Clarified butter is butter from which water and protein have been removed, leaving only the fatty part. It has a higher smoke point than regular butter, and is ideal for frying and cooking at high temperatures without burning.

Difficulty: easy

Method: 10'

Cooking: 20'

Difficulty: easy

Method: 10'

Cooking: 20'

Difficulty: easy

Method: 10'

Cooking: 20'

Difficulty: easy

Method: 10'

Cooking: 20'

Method

  1. 01 / Melt the butter

    In a saucepan, melt the butter over medium-low heat.

    Once melted, leave the butter to cook without stirring.

    Protein will rise to the surface as foam, while impurities will settle to the bottom.

  2. 02 / Remove impurities

    Gently remove the foam from the surface with a spoon.

    Strain the butter through gauze or a fine sieve, leaving the impurities in the saucepan.

    Pour the clarified butter into an airtight container and let it cool.

You can prepare clarified butter in advance and store it for weeks.

Do not stir the butter during cooking, as impurities should settle to the bottom.

Clarified butter can be stored in an airtight container at room temperature for one month or in the refrigerator for several months.

You can flavor the clarified butter with herbs or spices by adding them during cooking.

Ingredients for 1 cup of clarified butter

250 g unsalted butter

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