How to Make Clarified Butter

If you’re a fan of shellfish or onion recipes, clarified butters are important technique to learn.
Hi, I’m Chef Jason Hill and today we’re making clarified butter which is also referred to as ghee or drawn butter. Alright we’re going to slowly melt the butter down and once it melts we’re going to skim off the butterfat that comes up on the top. Alright, after 5 minutes, the butter’s completely melted and now we’re going to go and skim off the surface. Now this part we’re skimming off is what we’d burn if you were sautéing just plain butter. What’s going to be left behind can handle the high heat for sautéing, or you can use it as a dip for your crab legs, lobster, shrimp. Okay we’re almost there, don’t worry if you have a few little bits left behind, you can also strain this to some cheese cloth if you prefer.
Like I mentioned, clarified butter works great for sautéing because it hold up to the high heat and it won’t burn like regular butter. You can even deep-fry with this. The two sticks you’ll leave out two-thirds of a cup, thanks for watching.


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