Definitions for "Clarified butter"
Keywords:  butter, skim, ghee, butterfat, unsalted
Melt butter over a low heat, do not stir. Skim fat from top and discard. Pour remaining butter into another dish and use according to recipe directions. Clarified butter should be quite thick and milky.
Also called drawn butter or ghee. Simply defined, clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat. The advantages of this type of butter is its long keeping quality (several months refrigerated) and its high smoke point (can be used in frying without burning). To clarify butter, melt unsalted butter in a heavy saucepan over low heat. Skim off the froth from the top and carefully pour the clear liquid into a jar, leave the milky residue behind. Clarified butter is used in sautés, sauces and in baked dishes.
Butter which has had the mild solids removed. Clarified butter may be used melted or cooled, and can be kept refrigerated for up to one week.