clarified butter
1
3.6
- noun
- /ˈklærɪfaɪd ˈbʌtər/
:
mantequilla clarificada
- Half clarified butter and half pork fat.
- clarified butter (ghee)
- tablespoons of clarified butter
- fry in clarified butter
So all we're going to do is take our clarified butter here.
- So all we're going to do is take our clarified butter here.
- Now the, the, the, the best absolute macros you can get from dairy is ghee, GH EE or some people call this clarified butter.
Examples
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Let's talk about clarified butter, because people get a little concerned about the clarified butter.
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I cook with clarified butter or just butter.
Blog text (31) -
You can make clarified butter at home...
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But when no trace of water is left, the clarified butter makes no sound.
Blog text (11) -
Let's talk about clarified butter, because people get a little concerned about the clarified butter.
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All right, so now what we're going to do is simply take our clarified butter mixture and just dump it through a sieve.
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And ghee or clarified butter is said to have antiviral and antimicrobial.
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The pandit recited Sanskrit verses, occasionally pouring clarified butter into the holy fire, which we had just circled seven times.
Fiction book (1995) -
They happily indulged themselves with the goodies produced in the kitchen and licked the clarified butter off their greedy fingers.
Fiction book (1993) -
You can make clarified butter at home by melting the butter and removing the milk solids.
Synonyms
1
6.3
Melted butter with the solid parts of milk removed that is used as a sauce for seafood
How Clear
1
3.6
635
1.0
Surface Forms
Morphology
The noun is a direct composition of 'clarify' (make a liquid clear/remove solids) + 'butter', so the meaning 'butter that has been cleared of milk solids and water' is directly inferable from its parts. This cooking/process-based formation is common cross-linguistically (e.g. French 'beurre clarifié'), so a B1 learner who knows both constituents will readily understand it.
Etymology
Clarified butter comes from a simple cooking picture: you melt butter and skim off the water and milk bits so the fat becomes clear, or clarified. One common name for this clear fat is 'ghee', and that's why clarified butter means butter with the milk parts removed, good for cooking at high heat.