c clarified butter
Composed almost entirely of fat (primarily saturated fat) with fat-soluble vitamins A, D, E, and K2 when made from grass-fed butter; contains no carbohydrates or milk proteins due to the clarification process.
About
Clarified butter is purified butterfat produced by melting butter and removing its milk solids and water content, resulting in a clear, golden liquid fat. The process involves gentle heating of butter until the milk solids separate and settle to the bottom, then carefully pouring or straining the clear fat into a container while discarding the sediment and any water that may have evaporated. Clarified butter has a higher smoke point (approximately 450°F/232°C) compared to whole butter (around 350°F/177°C) due to the absence of milk solids, which are prone to burning. It is shelf-stable at room temperature and has a rich, concentrated dairy flavor with a clean finish, making it distinct from other cooking fats.
Culinary Uses
Clarified butter is essential in French cuisine as beurre clarifié and is widely used in Indian cookery as ghee, though the latter typically includes extended heating for additional flavor development. It is ideal for sautéing, frying, and searing at higher temperatures without the browning that occurs with whole butter, making it preferred for delicate proteins, vegetables, and pastries requiring precise heat control. In classical French cuisine, it serves as a component in emulsified sauces such as béarnaise and hollandaise, and is used for cooking à la plancha and other high-heat applications. The ingredient also appears in traditional Indian curries, Middle Eastern preparations, and as a finishing fat drizzled over vegetables and grains.