Clarified Butter

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, December 2001


  • 1 cup (2 sticks) unsalted butter


  1. In a small saucepan, bring butter to a boil over medium-low heat. Continue to cook until the butter becomes foamy. Remove from heat, and transfer to a small bowl. Let cool. Skim the foam from the surface and discard. Pour off the clear liquid, leaving any remaining solids in the bowl.

Cook's Notes

Clarified butter may be stored, refrigerated in an airtight container, for up to 1 month.


Be the first to comment!