Clarified butter
Bos taurus (butterfat) · Oil
Top 10 pairings
Clarified butter is butter with its water and milk solids removed, leaving almost pure golden butterfat — a clear, faintly sweet cooking fat that keeps the flavour of butter but withstands far higher heat before it smokes or burns. Melted and separated, its milk solids skimmed and its water boiled off, it is the classic sauté and searing fat of the French kitchen, where the clear fat poured off warm butter is also called "drawn" butter.
Picking a good onedrag
Clear pale gold, clean sweet butterCrayon or cheesy, or damp and spotted
Open and in useEveryday bestCap it tight, keep it dark and off the hob, dry spoon only. Searing, sauteing and shallow-frying, where its high smoke point is the whole point.
Smell at the jarQuieter and milder, but still clean butter
Melted warm, held to the lightClear gold, a few fine specks of milk solid
The set, coolSmooth and soft, or coarsely crystalline
The jar it comes inClear jar, but capped tight in a dark cupboard