clarified butter
English edit
Etymology edit
From clarified + butter, from Middle English clarifien and buter. Earliest attestation of clarified in this sense from the 14th century.
Noun edit
clarified butter (usually uncountable, plural clarified butters)
- A cooking fat made by gently heating butter and separating the solids from the butterfat.
- 1725, Robert Boyle, The Philosophical Works of the Honourable Robert Boyle, Esq, page 52:
- The means whereby the sailors do this, is, first to dress the meat, then cut it into slices; and laying them regularly one upon another in a close cask, they pour clarified butter thereon to fill up all the interstices
- 1795, Elizabeth Raffald, The Experienced Housekeeper[1], page 146:
- […] when they are cold, put them into potting-pots and pour over them clarified butter, and keep them in a dry place.
- 1992, Grace Howaniec, Encore Wisconsin: Chef's Recipes Designed to Bring You Ovations[2], page 112:
- This recipe calls for clarified butter which is easily made and reduces the chances of burning the butter during the sautéing process.
Hyponyms edit
Translations edit
cooking fat made from butter
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See also edit
References edit
- “clarify”, in Merriam-Webster Online Dictionary, Springfield, Mass.: Merriam-Webster, 1996–present.