Clarified butter isn’t just fancy restaurant talk—it’s a kitchen trick that can level up your cooking. By removing the milk solids and water from regular butter, you’re left with pure butterfat, which can be used at higher temperatures without burning or browning. This makes it perfect for sautéing, searing, and even sauces like hollandaise.
💡 Why Clarify Butter?
Normal butter is made up of fat, milk solids, and water. When heated, the milk solids can burn and add a nutty or scorched flavor to your dishes. But when you clarify butter, you remove those solids—leaving behind a golden, clean-tasting fat that won’t burn easily.
Perfect for delicate recipes where you want the butter flavor without extra interference—like garlic noodles or fish dishes.
see next page
Discover the Joy of Sweet Potato and Egg: A Bread-Free Delight
My Grandmother Used To Do This To Me Whenever I Felt Bad
Discover the Magic of Okra: A Nutrient Powerhouse
The easiest hot dog recipe ever
My mom’s grandma used to make these.
When Hollywood Meets Flavortown: The Clash of Tom Hanks and Guy Fieri
Natural Collagen Boost: Apply This in the Evening and Be Surprised in the Morning
The Anthurium blooms like crazy almost all year round if you follow these simple rules of care
The moment I saw this recipe, I knew what I was fixing for dinner! Tastes even better the next day!