You may have come across clarified butter as an ingredient in many sauce recipes—hollandaise sauce for eggs Benedict, for example! Is it different from regular butter?
Here’s what sets it apart: clarified butter is the yellow fat that remains after the milk protein and water have been removed from butter. Clarified butter has a longer shelf life that regular butter, and it doesn’t burn as easily.
Here’s how to make it:
1 Melt unsalted butter in a heavy-bottomed saucepan over low heat. Simmer gently so that the butter’s water content evaporates and the milk protein separates from the fat.
2 Skim off the foam and white protein that rise to the surface. You can pass the butter through a piece of cheesecloth, if desired.
3 Store the clarified butter in a opaque, airtight container in the refrigerator.
Lesson originally published in the August 2016 issue of Yummy magazine. Minor edits have been made by Yummy.ph editors.