If you’re a fan of Indian recipes or shellfish, clarified butter is an important technique to learn. In this video tutorial, I’ll show you how to make clarified butter, which is also referred to as drawn butter or ghee.
Clarified butter can keep at shelf temperature for several months, providing you get all of the butter fat bits out. In the refrigerator, it will keep about 8 weeks or so. If you want to keep it at room temperature, be sure to remove every bit of butter fat through a cheese cloth and store it in a tightly sealed glass jar. You can also freeze it for future use.
This recipe goes really well with my Hawaiian garlic shrimp!
Clarified Butter
Recipe by Jason Hill – CookingSessions.comClarified butter — also known as drawn butter or ghee — can keep at shelf temperature for several months (providing you get all of the butter fat out). Use this as a dip for your crab legs or lobster, or use it for sauteing foods over high heat — such as my Hawaiian garlic shrimp.
Ingredients
- 2 sticks unsalted butter
Instructions
- In a frying pan, slowly melt the butter down until it’s completely melted. Keep a close watch, as it could burn.
- When the butter is melted, begin to skim off the white impurities from the surface of the melted butter, or strain through a cheesecloth.
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Notes
This will keep about 8 weeks in the refrigerator. If you want to keep it at room temperature, be sure to remove every bit of butter fat through a cheese cloth and store it in a tightly sealed glass jar. You can also freeze it for future use.
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