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This article was co-authored by Stephen Servis. Stephen Servis is a Private Chef and the Co-Owner of Servis Events Fine Dining along with his twin brother, Nicolas. Based in Doylestown, Pennsylvania, Stephen and Nicolas focus on using locally sourced and seasonal ingredients, building close relationships with farmers and community members, and educating people on how to cook and eat more seasonally and sustainably. Servis Events operates at the intersection of health-focused meals and luxury dining, offering both private dinner parties and event catering services. Stephen and Nicolas graduated from the Culinary Arts program at Middle Bucks Institute of Technology and received their associate degrees in Hotel and Restaurant Management from Bucks County Community College.
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Clarified butter is melted butter with the solids and water removed. It is a delicious, simple ingredient that is often used in sauces and as a condiment for lobster and other seafood treats. Best of all, making it only takes a few minutes! See Step 1 below to get started.
Steps
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Melt butter. Place any quantity of butter in a saucepan and melt it slowly over low heat. Don't let it brown.[1]
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Remove the butter from heat and let it stand. The foamy solids will gather at the surface of the melted butter.Advertisement
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Skim the butter fat from the top. Use a spoon to remove the whitish solids, then strain the clear yellow liquid into a container.[2]
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Melt butter. Place any amount of salted or unsalted butter in a pan and melt it completely. Don't overcook it or it will brown.
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Let the butter stand for a few minutes. The solids will rise to its surface.
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Pass the butter through a cloth. Pour the butter through a clean tea towel or damp cheesecloth after melting. Let the liquid run through the cloth into a bowl.[3]
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Melt butter. Melt whatever quantity of butter you wish in a saucepan over low heat. Don't let it get so hot that it browns.
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Let the butter stand. Remove it from heat and let it sit until the solids gather at the top.
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Pour the butter into a resealable bag. Use the type of food storage bag that has a zipper seal. Seal the bag, making sure it's locked.
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Let the butter cool. Two distinct layers will form in the bag; a liquid layer on the bottom, and a solid layer on the top.[4]
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Snip off a corner of the bag. Snip off just enough of one of the bottom corners to make a small hole for the liquid to run through.
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Let the liquid run into a bowl. The solids won't be able to pass through the hole.
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Put unsalted butter in a standard tall and wide drinking glass.
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Put the glass into the microwave. Melt the butter slowly at mid-power until you see the three layers develop (top foamy solids; middle clear yellow liquid; and bottom heavy solids).
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Let the glass stand for a couple minutes. Leave until the layer separation is complete. Remove from the microwave.
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Squeeze the turkey baster bulb. Insert it into the middle layer and suck the clear yellow liquid (clarified butter) from the glass.
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Transfer it into a separate container. Repeat until all the clarified butter is extracted, leaving the solids behind.
Expert Q&A
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QuestionAre there any other easy ways to do this?
Stephen ServisStephen Servis is a Private Chef and the Co-Owner of Servis Events Fine Dining along with his twin brother, Nicolas. Based in Doylestown, Pennsylvania, Stephen and Nicolas focus on using locally sourced and seasonal ingredients, building close relationships with farmers and community members, and educating people on how to cook and eat more seasonally and sustainably. Servis Events operates at the intersection of health-focused meals and luxury dining, offering both private dinner parties and event catering services. Stephen and Nicolas graduated from the Culinary Arts program at Middle Bucks Institute of Technology and received their associate degrees in Hotel and Restaurant Management from Bucks County Community College.
Private ChefTo easily clarify butter at home, melt it in a pan and bring it to a boil. Turn off the heat, transfer the melted butter to a container, and refrigerate until it solidifies. Once set, the milk solids will settle at the bottom, forming a white liquid. Use a knife to cut out the solid butter, discard the milk solids, and you'll have clarified butter. Boiling is adequate for home cooks, but you can let it sit for a few hours for additional clarification if desired. -
QuestionWhich part of the butter is the "good for you" part?
Community AnswerThe fat of butter is very important for your body's health. Organic butter coming from grass fed cows is best.
Video
Tips
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Store clarified butter in a sealed jar in the refrigerator.[5]Thanks
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Check the butter's package to see if the butter is salted or not and adjust accordingly the amount of salt added in your recipe.Thanks
Things You'll Need
- Butter
- A pot of reasonable size
- A heat source
- A tea-towel or cheesecloth
Expert Interview
Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Stephen Servis.
References
About This Article
"To clarify butter, start by melting it in the microwave. Then, let it stand for a couple of minutes so the solid and liquid parts of the butter separate. Once they've separated, use a turkey baster to suck up the clarified liquid butter from the dish and transfer it to a new container. If you don't have a turkey baster, you can use a spoon to skim the solid pieces from the top of the butter until you're left with only clarified liquid butter.
Reader Success Stories
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