Clarified Butter Clarified butter has a higher heat tolerance and a different look, viscosity, and taste than the regular version. If your recipe calls for clarified butter, it’s as easy as 1-2-3.
Slowly melt butter over low heat. Skim off the milk solids that foam to the top until only golden, translucent liquid remains. Remove the pan from heat. Voilà! You now have clarified butter.

SCROLL TO TOP