Ingredients:

  • 1 cup (2 sticks / 225g) unsalted butter

Instructions:

  1. Place the butter in the saucepan over low heat. Melt slowly and evenly.
  2. Once melted, increase the heat slightly to maintain a gentle simmer. Do not stir.
  3. As the butter simmers, milk solids will separate and rise to the surface, forming a foamy layer. Water will evaporate.
  4. Continue to simmer gently until the milk solids turn golden brown to amber and begin to settle at the bottom of the pan. Watch carefully to prevent burning!
  5. Once the solids have browned and the butter is clear and golden, remove the saucepan from the heat.
  6. Let the butter cool slightly for a few minutes before straining.
  7. Carefully pour the clarified butter through the fine-mesh sieve or cheesecloth-lined strainer into the clean jar or container. Discard the browned milk solids (or save them for a nutty flavour boost in other dishes, like roasted vegetables!).
  8. Allow the clarified butter to cool completely at room temperature before sealing and storing. It will solidify as it cools.