Clarified Butter

If you’re a fan of Indian cuisine or shellfish, clarified butter is an important recipe 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.

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Storing Clarified Butter

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.

What to Serve with Clarified Butter

Clarified butter, with its high smoke point and rich, nutty flavor, is a versatile ingredient that can elevate many dishes.

Use it to sauté vegetables like asparagus or Brussels sprouts, fry eggs to perfection, or drizzle over roasted meats and fish. It’s also excellent for making sauces like Hollandaise or Béarnaise.

For a sweet treat, drizzle clarified butter over warm, buttery popcorn or use it to make a decadent caramel sauce.

This recipe goes really well with my Hawaiian garlic shrimp and crab legs!

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Clarified Butter

Recipe by Jason Hill – CookingSessions.com

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.

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Prep Time 2 minutes mins

Cook Time 10 minutes mins

Total Time 12 minutes mins

Course Sauce

Cuisine French, Indian

Servings 6

Ingredients

  

1x2x3x

• 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.

Keyword crab, lobster, seafood, shellfish

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