Better Butter

By Chloe Osborne

Published on September 27, 2001

Before I discovered clarified butter, every piece of sauteed fish I served came with beurre noir. I wanted butter's rich taste, but as soon as my pan was hot enough, the butter burned. Clarifying butter removes milk proteins and water, resulting in pure butterfat—and a higher smoking point. Melt unsalted butter over low heat. (Don't stir or boil.) Skim off foam, and decant yellow fat, leaving milky sediment behind.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.