Clarified Butter

Clarified butter keeps at room temperature for weeks to months in a sealed container due to removal of water and milk solids. Refrigeration or freezing extends shelf life further. Protect from light and strong odors.

Pure fat with negligible protein or carbs. Nutritionally similar to regular butter but with milk solids removed.

Use clarified butter for pan-frying, sautéing, and high-heat cooking—it won't brown or burn like regular butter.

Make your own: melt regular butter slowly, let milk solids settle to the bottom, then pour off the clear golden fat into a clean container.

The discarded milk solids can be reserved for soups or stocks if desired.

Ghee is a type of clarified butter that's been simmered longer for deeper flavor; use them interchangeably in most recipes.

Indian and South Asian dishes (especially with rice, dals, and breads)

Pan-seared fish and seafood

Roasted vegetables

Eggs and breakfast foods

French cooking and beurre blanc-style sauces

Confusing clarified butter with ghee—they're similar but ghee has a more pronounced, toasty flavor.

Using regular butter in high-heat cooking when clarified butter would prevent burning.

Storing homemade clarified butter in a damp or warm location, which can cause it to spoil faster.