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Clarified Butter

Use for whenever you sauté. By removing the fat and clarifying the butter you increase the burn point of the butter to 450 degrees.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Keyword: Butter, Saute
Servings: 20
Author: Larry Stasiak
Cost: $3

Equipment

  • 1- 2 quart saucepan
  • 1- strainer
  • 1- cheese cloth

Ingredients

  • 1 lbs. unsalted butter

Instructions

  • In the saucepan add the butter. Melt the butter on medium heat. Once the butter is completely melted turn down to the lowest setting. At this point you want a very small boil. Let boil for about 40 minutes. The top should be lightly browned. Remove from heat and strain through 3 or 4 layers of cheese cloth into an airtight container. Once cool you can put it in the fridge of up to 6 months.

Notes

I will make a lot at a time and freeze it. It can be frozen for up to a year. However, it never last that long. 
Eat like a king you deserve it.
Give it a rub!