Clarified butter is made by melting butter down and then removing the milk solids and water. You are then left with the butterfat, which is ideal to use as a base for other sauces or as a dipping sauce on its own.
Butter as we know and love is made up of three components: water, milk solids, and fat. The first step to the clarification process is to slowly heat up your butter. The butter will then start to split into different layers. The foam layer comes from the water component, which is to be removed. As the butter starts splitting you will clearly see the milk solids forming. The best way to get rid of the milk solids is to strain them out with a cheesecloth. When this process is done, you are left with pure golden deliciousness.
A great way to get a more pure buttery flavour when cooking (especially searing or pan-frying) is to rather use clarified butter. Since clarified butter doesn’t have any milk solids, you don’t have to worry about it burning as fast as normal butter.
Check out our recipe, “Steamed Hake with Potatoes“, and test your new knowledge. This golden sauce will work wonders as a drizzle on the fish and potatoes.
Watch How to Clarify Butter
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