Clarified butter is the result of milk fats being separated from butterfat through heating and melting. Clarified butter can be used to sauté vegetables, scramble eggs, dip with seafood, and more! Learn how to make it.
Melt unsalted butter over low heat. Make sure to not boil the butter.
Heat until the milk solids separate.
Gently skim away foamy milk solids using a slotted spoon.
Ladle the remaining golden butterfat into a dish and use it to dip seafood, sauté vegetables, or make a sauce. You can also store in an airtight container for 6 months to a year without refrigeration.
How To Sauté Vegetables
Butter is best for sautéing vegetables because it has a low smoking point and adds an incomparable rich, nutty flavor. Start by heating the pan, then swirl…