Clarified Butter
Butter with its water and milk solids removed, leaving clear golden butterfat. It has a higher smoke point than whole butter and a clean, concentrated flavor.
| Category | Butter & Spreads |
|---|---|
| Maker / Origin | France |
| Storage | Keep in a sealed jar in the fridge, or in a cool dark pantry for shorter periods. |
| Shelf life | About 3 to 6 months in the fridge; it keeps far longer than whole butter because the solids are gone. |
| Best uses | Searing, sautéing, hollandaise and béarnaise, dipping shellfish, and roasting. |
| Substitutes | Ghee, or a neutral oil plus a little whole butter for flavor. |
| Pairings | Lobster, crab, asparagus, and hollandaise. |
| Last checked | October 18, 2026 |
About it
Clarifying removes the water and milk solids from butter, leaving pure butterfat. What remains tolerates higher heat without burning and keeps far longer. It is the cooking medium behind many classic sauces and sautés.
Storing it
Skim any foam and strain through cheesecloth when making it; stray solids shorten its life. It solidifies when cold.
Using it
Use clarified butter where whole butter would burn: hot pans, roasts, and clarified dipping butter for lobster and crab. Warm it gently until liquid.
Swaps & pairings
Ghee is the closest match, nuttier from longer cooking. For sautéing, use oil for heat and finish with butter for flavor.
More from this maker: France