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Clarified Butter
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Clarified Butter

Clarified Butter is perfect for frying and sauteing!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Pantry
Cuisine: French
Servings: 1 jar
Calories: 1628kcal


  • 1 cup unsalted butter


  • Cut the butter into slices or cubes so it melts faster and evenly.
  • In a large, heavy frying pan (or saucepan), melt the butter over low heat.
  • When it’s fully melted bring it to a gentle boil. The butter will start to foam and after a few minutes, the foam will break apart into clusters and sink to the bottom of the pan. If you want to use the foam skim it off the surface with a spoon before it starts to break apart. It’s not necessary to skim it off because all the solid bits will get removed later.
  • It is done when the bubbling mostly stops because that means the water is boiled out of the butter.
  • Strain the liquid butter through a fine-mesh sieve covered with a few layers of cheesecloth into a glass jar or container. This way all the solid bits get filtered out.


This recipe can easily be doubled. Because the water evaporates 1 cup butter makes slightly less than 1 cup of clarified butter.


Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 25mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg