2026 Oct 10th
What clarified butter is, how to clarify butter on a commercial line, how it differs from whole butter and beurre monté, and the ghee and sauce mixes for the job.
Clarified butter is butter melted gently so the water and milk solids separate from the pure butterfat. You skim the foam, pour off the clear golden fat, and leave the milk solids behind. Without the milk solids it has a higher smoke point than whole butter, so kitchens use it for high-heat sauté and for emulsion sauces such as hollandaise.
Clarifying removes the water and milk solids, leaving clear golden fat.
Gentle heat separates the layers without browning or scorching.
Skim the foam, let it settle, then pour off the clear fat and leave the solids.
With the milk solids gone, it handles high-heat sauté without burning.
Hollandaise and finishing sauces get butterfat without cloudy solids.
Store covered and labelled with name, batch, and date.
Whole butter is mostly butterfat, plus water and milk solids. When you melt it gently, those parts separate: foam rises, clear golden fat sits in the middle, and milky water and solids sink to the bottom.
Clarified butter is that clear fat on its own. The milk solids are what burn first in a hot pan, so removing them lets the butter take more heat. Ghee is closely related. It is usually cooked longer, until the solids brown, which gives a nuttier flavour.
| Factor | Clarified butter | Whole butter | Beurre monté |
|---|---|---|---|
| What is in it | Butterfat only | Butterfat, water, milk solids | Butter emulsified with water or stock |
| Look | Clear and golden | Solid, pale yellow | Opaque and creamy |
| High-heat sauté | Yes, higher smoke point | Milk solids burn sooner | No, it is a warm holding sauce |
| Main use | Sauté, hollandaise, clean finishes | Baking, finishing, general cooking | Warm holding and glossy finish |
Clarify when you want butter flavour that can take the heat.
Ready-made clarified butter (ghee) for high-heat sauté.
Large-format ghee for banquet and batch cooking.
Hollandaise mix for a consistent emulsion sauce.
Hollandaise sauce mix with no MSG added.
All-purpose flour for a roux made with clarified butter.
Fine sea salt to season sauces and sautés.
Clarified butter is butter melted gently and separated so only the clear butterfat remains, with the water and milk solids removed.
Melt butter over low heat, skim the foam, let it settle, then pour or ladle off the clear golden fat and leave the milk solids behind.
With the milk solids removed it has a higher smoke point and a clean flavour, so it suits high-heat sauté and sauces like hollandaise.
They are closely related. Ghee is usually cooked longer until the milk solids brown, which gives it a nuttier flavour.
Yes. The milk solids are what burn first, so removing them lets clarified butter take more heat.
Discard them or use them as the station allows. They are not part of the clarified butter.
No. Beurre monté keeps butter and water together as an emulsion. Clarified butter removes the water and solids.
Yes. A roux is fat and flour cooked together, and clarified butter is a common fat for it.
Store it covered in a labelled container with name, batch, and date, following the site's food-safety plan.
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Canadian foodservice supplies for sauce and sauté stations: ghee, sauce mixes, and pantry ingredients. Chicken Pieces is a Calgary foodservice and hospitality supply company founded in 2018. We supply pantry ingredients and kitchen supplies for this work. We are not a poultry or meat distributor.
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Chicken Pieces is a Calgary foodservice and hospitality supply company founded in 2018, not a poultry or meat distributor. We write for operators working under CFIA- and Health Canada-aware food-safety plans.
References: Health Canada - Food Chemical Contaminants CFIA - Food Safety for Industry.
