Clarified butter

Beurre clarifié

What it is

Butter burns at around 150°C because of its milk solids, not its fat. Remove them and the same fat will take 250°C — which is why every classical French kitchen keeps a pot of it beside the stove for searing.

In the kitchen

Melt gently and do not let it colour — that is the difference from ghee. Skim the foam, pour off the gold, leave the milky base.

Goes with

Shallot Lemon Thyme Garlic Scallop Black pepper Parsley Turbot

Same species

Ghee Laminating butter (dry butter, 84%) Niter kibbeh Raw-milk butter Smen (fermented Moroccan butter)

Also used with

Antep pistachio Parasol mushroom Perch

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