HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

electronic Gourmet Guide

 

Clarified Butter

Serving Size: 1
Preparation Time: 0:05

 

Ingredients

  • 1 lb butter—melted
  • 1 cup oil —Olive or Cottonseed

Preparation

Melt butter in a plastic container and refrigerate covered.

When the yellow fat has solidified, pop it off and scrape any residue off the bottom. This yellow fat, 80% of the butter, is clarified butter. You can use it by itself, but it is improved by the addition of some oil.

Melt the clarified butter and add a cup of oil for each original lb of butter. Store in a covered container, as it picks up odors.

Olive oil is best for flavor. Cottonseed oil is best for high temperatures in sautéeing. At about 400 degrees F the yellow color in the clarified butter breaks down and the butter becomes clear. This is when it is best to add food to be sautéed.

Regular butter burns because of the milk solids in the whey of butter. You can add the whey that is not used in making clarified butter to white sauces.

 
Steve's #8 Recipes
 

Steve Holzinger's The Great American Steak, Part 1
Steve Holzinger's The Great American Steak, Part 2
Steve Holzinger's Archives

 
Paris
.

 

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Arrow to Top

This page modified February 2007


 


 
 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

 
.