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What shall I do with the clarified butter I made?

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I made clarified butter last night for the first time. I used it to sautee some Dover sole, which turned out splendidly.

Anyway, I have most of my batch of clarified butter left over and might like to save it for future adventures. How long does it keep, and how should I store it?

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  1. It will stay fairly long in a sealed container. You can use it for frying, sauteing, sauce making....

    1. Butter poached lobster! Although I'm thinking the sole wasn't the cheapest purchase.

      1. Since all of the fat is taken out you can keep it for a few months refrigerated in an airtight continer.

        2 Replies
        1. re: sugarbuzz

          I would humbly submit that this is incorrect. When you clarify butter, you are removing the milk solids, not the fat.

          1. re: Yaqo Homo

            your're right..I was thinking milk..but ended up typing fat

        2. Keep clarified butter in a airtight(rubbermaid) container in the fridge or freezer. It can be used the same way as you would use butter for savory dishes.

          It makes a great sauce with garlic/sage/parm' for pasta.

          I would think that it would easily keep 2-3 weeks refrigerated.

          1 Reply
          1. re: Kelli2006

            Way more than 2-3 weeks. Ghee lasts for months at room temperature.

          2. Ghee is usually cooked longer to drive out moisture and settle the solids, rather than straining them off before they can brown at all, so leftover moisture is less of an issue there.

            How long it lasts depends on how carefully you made it. A stray solid bit or 2 is less of a problem than moisture not completely removed. The less moisture, the longer it lasts at room temperature. But refrigerated, even fresh butter stays "safe" for a very long time, so even "imperfect" clarified butter should keep for at least a several months in the fridge. (Keep it in a tightly sealed glass jar, or it will absorb odors as readily as fresh butter.)