Clarified Butter

Definition

Butter from which water and milk proteins have been removed by filtration, leaving pure fatty matter.

How it works

Clarified butter is obtained by a similar process to ghee: butter is melted slowly, and the non-fat components (water and casein) are separated and removed. The result is pure, concentrated milk fat with a higher energy density than regular butter. Its smoke point reaches about 205°C, making it suitable for moderate to hot cooking. It offers a buttery flavor with improved thermal stability and prolonged shelf life.

Role

Provides concentrated energy in the form of pure milk fat without proteins.

Examples

• Pan-frying, Béarnaise Sauce, Fine Pastries, Confit, Stewed Vegetables

Recommendations

Use clarified butter for moderate to high-temperature cooking. A single teaspoon is enough to enrich a dish. Prefer a bio version of higher quality for more nutrients.

Key takeaway

Clarified butter combines thermal stability and authentic buttery flavor.

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