How to Make Clarified Butter
  • 1 cup unsalted butter, cubed
  1. On a saucepan, heat the unsalted butter over low heat till all is melted.
  2. Let it simmer gently until foam rises to top.
  3. When the butter stops splattering, remove from heat and skim off the foam with a spoon.
  4. Line a mesh strainer with a cheesecloth, pour the warm butter over it to a heatproof container.
  5. Put on a small bowl and use for seafood dip.
The foam that was removed can be added for soups, bread etc.
If it turn brown on you, it means you overdone your clarified butter, and have turned into brown butter or hazelnut butter. It has a nutty flavor and is called in Beurre noisette in French. Don't fret though! You can still use it right away and it's a good drizzle over steamed vegetables.
Recipe by My Style Recipe at