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
Total TimePrep/Total Time: 20 min.
- 1 cup unsalted butter, cubed
- 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.
- Slowly pour clear yellow liquid through a fine-mesh strainer into a bowl. Store in an airtight container in the refrigerator for up to three months or in the freezer for up to six months.
Editor's Note: If you don't have a fine mesh-strainer, butter can be strained through any strainer lined with cheesecloth.
Nutrition Facts1 tablespoon: 130 calories, 14g fat (9g saturated fat), 40mg cholesterol, 0 sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.
Originally published as Clarified Butter in Simple & Delicious December/January 2017
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