Clarified butter is a form of butter where the milk solids and water content have been removed, leaving behind pure butterfat.
It has a rich, nutty flavor and a higher smoke point compared to regular butter, which means it is less susceptible to burning and, therefore, ideal for sautéing or stir-frying.
Melt 2½ cups of butter in a saucepan over low heat
Turn off the heat and gently spoon off the foam from the surface to completely remove it
Line a fine mesh sieve with a thin cloth
Strain the butter to remove all the remaining foam. The clarified butter is ready
Enjoy! Use it to sautée or stir-fry meats.
Yield ¾ cup