Clarified butter isn’t just fancy restaurant talk—it’s a kitchen trick that can level up your cooking. By removing the milk solids and water from regular butter, you’re left with pure butterfat, which can be used at higher temperatures without burning or browning. This makes it perfect for sautéing, searing, and even sauces like hollandaise.

💡 Why Clarify Butter?
Normal butter is made up of fat, milk solids, and water. When heated, the milk solids can burn and add a nutty or scorched flavor to your dishes. But when you clarify butter, you remove those solids—leaving behind a golden, clean-tasting fat that won’t burn easily.
Perfect for delicate recipes where you want the butter flavor without extra interference—like garlic noodles or fish dishes.

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