I don’t really do seafood, so I’m not even going to pretend like I ate these. In fact, since I don’t enjoy seafood, this was the first time in a long time BF had the joy of eating crab.The one thing he needed from me for this feast? Butter. Clarified butter, to be exact.
Clarifying butter removes the milk solids and water from butter. This leaves behind a much cleaner product with a higher smoke point than regular butter, making it a great option for sauteing. It’s used in cuisines all over the world, yet is probably the one fattening thing that we Americans don’t use with reckless abandon. Around here, it’s usually used for dipping seafood in. The end.
The process is very simple and takes almost no time. If you’ve caught on to this “browned butter” trend, that’s a variation of clarified butter. “Browned butter” is made when you clarify butter and let it cook just a little past the separation point until the solids become golden brown. Browned butter, popular for its rich and nutty flavor, seems to be popping up in recipes and restaurants everywhere over the past several months.
- 1 stick unsalted butter
- 1 saucepan
- Melt butter over a low/medium-low heat until solids float to the top.
- Remove butter solids from top, and pour clarified butter into desired container. There may be some solids at the bottom as well, so make sure you pour carefully (or strain) your butter.
*1 stick (8 Tbs) butter will provide about 6 Tbs clarified butter
*The butter will keep for several weeks in the refrigerator
*To make “browned butter”, continue cooking until the milk solids begin to brown.