Clarified Butter

Clarified butter (also known as drawn butter) is made by melting butter over a very low heat to separate the milk solids and water away from the butter fat. The layer of milk solids that rises to the top of the butter may be skimmed off and the golden yellow clarified layer poured away and strained into a separate container. The water and the remainder of the milk solids that fall to the bottom of the pan are left behind when the butter fat is poured off.

Clarified butter has a higher smoke point than ordinary butter; that is, it may be heated to a higher temperature before it burns. This makes it a good choice for frying or sautéing. Its rich, buttery flavour makes it ideal for using in sauces and baked dishes, and as a dipping sauce for foods such as asparagus, lobster and shrimp.