Clarified Butter

Photo of clarified butter

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!

Mussels poached in clarified butter.
Photo of clarified butter

Clarified Butter

Clarified 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.
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Sauce
Cuisine French, Indian
Servings 6

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.

Video

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.
Keyword crab, lobster, seafood, shellfish

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