This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Butter; clarified

This is butter cleaned of its sediment and impurities. This is done by gently heating it until it foams, then tipping off and reserving the clear liquid - which is then clarified butter. The remaining sediment, which are the milk solids, can be used for dressing vegetables etc. Clarified butter is excellent used if frying whole fish - the lack of sediment should stop the skin sticking. It can also be used as a replacement for Ghee. See Ghee.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Reviews / Comments

Not yet reviewed

Be the first to add a review