Butter that has been gently melted and had its milk solids and water removed, leaving pure golden butterfat. Without the milk solids that scorch, it has a much higher smoke point and keeps far longer, while retaining a clean, nutty butter flavour. It is used for high-heat searing and as the warm fat that finishes delicate sauces.
Where it comes from
Butter rendered free of its milk solids and water, used wherever a high smoke point and pure butterfat are wanted.
In the kitchen
Used for high-heat frying and searing, and to enrich and finish sauces.
Nutrition (per 100g)
~876kcalCal
~0.0gProtein
~99.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
