Uses:

To use in Hollandaise sauce. It is also used for sauteing foods because clarified butter has all its milky impurities removed which burn very easily. Clarified butter is used a lot in Indian cooking and called ghee.

To Clarify Butter: Tehnique 1

Clarified butter means butter that has had any whey or solids removed that are trapped in the butter during its manufacture. The easiest way I know to do this is to melt the butter in a wide sauce pan. Remove from the heat and place the whole thing into a bowl of very cold water for a couple of minutes until the pot has cooled down. Then place it in the fridge or freezer for about an hour.

Remove the hardened butter from the pot with a spoon and under it you will find all the whey and waste products floating freely. This is to be thrown away. With a paper towel dry off the butter that was in contact with the white watery liquid in the bottom of the pot.

You are then ready to use the butter in its clarified state. Just melt it again.

To Clarify Butter: Tehnique 2

Another way of clarifying butter is to melt it then pour it into a pitcher and let it settle for a few minutes. When all the whey has settled to the bottom of the pitcher, pour the clarified butter (the clear yellow butter) into a clean bowl or pot for use, leaving behind all the white milky liquid.

This technique is fastest if you have a steady hand.