Home › The Principles of Cookery › Butter, Clarified

Butter, Clarified

Melt some butter in a perfectly clean saucepan; remove the scum, etc., which will rise to the top, and let it stand by the side of the fire for all impurities to sink to the bottom. Strain it carefully through a sieve, leaving the sediment at the bottom of the saucepan. Butter should be clarified before it is used to cover potted meats, etc. When it is hot it may be used instead of olive-oil, and is liked better than oil by many cooks, both for salads and for other purposes. Time to melt, about three minutes.