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Clarified Butter

Total Time

Prep/Total Time: 20 min.


3/4 cup

We make clarified butter to remove the milk solids, which are what burn when cooking with high heat. Keep a jar in the fridge to use for pan frying, or to drizzle over veggies, rice and, of course, seafood! —Taste of Home Test Kitchen
Clarified Butter Recipe photo by Taste of Home


  • 1 cup unsalted butter, cubed


  1. In a small heavy saucepan, melt butter over low heat. Simmer until solids separate from fat, about 10 minutes, but do not allow butter to brown. Remove from heat; skim and discard surface foam.
  2. Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.
<b>Editor's Note: </b>If you don't have a fine mesh-strainer, butter can be strained through any strainer lined with cheesecloth.

Nutrition Facts

1 tablespoon: 130 calories, 14g fat (9g saturated fat), 40mg cholesterol, 0 sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.

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