Clarifying Butter for High-Heat Cooking
Removing the milk solids is the only way to sear a steak or fry an egg at high heat without the bitter taste of scorched dairy. Once clarified, this butter remains stable in the pantry and provides a clean, rich foundation for any dish.
Watch the color, not the clock.
Use high-quality unsalted butter; the flavor you start with is the flavor you keep. Keep your eyes on the pot, as the transition from golden to brown happens in seconds.
- Heavy-bottomed small saucepan
- Fine-mesh sieve
- Cheesecloth or coffee filter
- Glass storage jar
What goes in.
- 1 lbunsalted butter
The Skimming and Pouring Method
The goal is to leave the milky white solids at the bottom and the foam at the top, capturing only the clear, liquid gold in between.
The method.
Melt the butter
Place the butter in the saucepan over low heat. Let it melt completely without stirring.
Simmer to remove water
Increase heat slightly to maintain a gentle simmer. You will hear sputtering as the water evaporates. Do not cover the pan.
Skim the foam
A layer of white foam will form on the surface. Use a spoon to gently scoop off this layer and discard it.
The visual check
Once the sputtering stops and the butter becomes transparent enough to see the white solids collecting at the bottom of the pan, remove it from the heat.
Strain
Line a sieve with several layers of cheesecloth. Carefully pour the clear fat through the sieve into your jar, ensuring the toasted solids at the bottom of the pan stay behind.
When it doesn't go to plan.
If you see the sediment at the bottom turning a deep brown, pull it off the heat immediately to avoid a burnt aroma.
You can store clarified butter at room temperature in a sealed jar for up to a month, or in the refrigerator for up to six months.
Do not let the butter reach a rolling boil; keep the heat steady and low to maintain a clean flavor.
The ones that keep coming up.
Can I use salted butter?
It is not recommended. The salt will concentrate during the evaporation process, resulting in an overly salty finished product.
What should I do with the leftover milk solids?
The toasted solids at the bottom of the pan have a nutty, caramel-like quality; they can be folded into mashed potatoes or used as a base for sauces.
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