Well, first you might ask, “Why do you clarify butter?”
Butter consists of water, milk fat and milk solids. When you cook with butter at high temperatures, the solids will burn and ruin whatever your cooking.
To avoid this, some people will mix butter with an oil to allow it to get to a higher temperature before it burns. However, that changes the flavor profile. That is where clarified butter comes into play.
How to Clarify Butter
To clarify butter, you melt the butter in a saucepan over medium heat and, using a spoon, remove the white foamy portions that rise to the top of the melted butter. When complete, let the melted butter rest for a minute and strain the butter through a fine mesh sieve or cheesecloth. The resulting liquid should be clear and golden in color.
Use clarified butter to saute with, dip shellfish into, or make hollandaise sauce, just to name a few.
I always clarify my butter before making anything with phyllo. Why? It’s simple…because my grandmother did!! – Denise