Method 1: Bain-marie

Use a saucepan to bring water to the boil.
Find a suitable bowl that fits over the saucepan without touching the boiling water directly.
When the water boils, turn the heat down to its lowest setting (or off). Wait until the boiling stops, then place the bowl of butter on top.
Allow the butter time to melt. Do not stir!
You can clearly see the butter separating into a layer of clarified butter and a layer of milk solids. You may also see some milk solids on top, which you can remove with a spoon.
Once the butter has completely melted and the milk solids have settled on the bottom, carefully pour off the clarified butter. For an extra-pure result, you can use a fine sieve, but this is not essential.
We no longer need the remaining proteins.
Your clarified butter is ready to use. Store it in the fridge, where it will keep for several weeks.

Method 2: Over a very low heat

Put the butter in a saucepan. There is no need to cut it into cubes if you take your time.
Put the pan over the very lowest heat.
Allow the butter time to melt gently. Do not stir!
You can clearly see the butter separating into a layer of clarified butter and a layer of proteins. You may also see some milk solids on top, which you can remove with a spoon.
Once the butter has completely melted and the milk solids have settled on the bottom, carefully pour off the clarified butter. For an extra-pure result, you can use a fine sieve, but this is not essential.
We no longer need the remaining proteins.
Your clarified butter is ready to use. Store it in the fridge, where it will keep for several weeks.

Background

Tips & Tricks Clarified butter keeps in the fridge for up to 2–3 months. Clarified butter is less likely to burn because the proteins and milk solids have been removed. You retain that characteristic buttery flavour without the risk of burning. Ideal for Flemish-style asparagus, searing meat or as a base for sauces. Stirring is unnecessary and even discouraged, as leaving it alone keeps the layers neatly separated. You can use the remaining milk solids in mash or sauces for extra flavour. The lower the heat, the cleaner the separation between the layers. Preferably use unsalted butter for the purest flavour. Uses With Flemish-style asparagus: indispensable for the classic finishing touch. For frying meat or fish at high temperatures. In Béarnaise or hollandaise sauce as a flavourful fat. Variations Ghee → an Indian alternative, but take care: it is not 100% the same. Ghee is heated for slightly longer, giving it a nutty flavour and making it completely free of water and milk solids.

Clarified butter

Ingredients

Equipment

Get cooking

Method 1: Bain-marie

Method 2: Over a very low heat

Background