Clarified butter: Clarified butter is butter that is brought to a high temperature without burning.
It is used to make hot emulsified sauces (or whipped/hot beaten).
The butter must be left to stand to allow the separation of the fat and the whey which settles at the bottom of the container.
Carefully scoop out or "decant" the fat with a spoon or ladle.
Related article:
ghee.
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