clarified butter

From clarified +‎ butter, from Middle English clarifien and buter. Earliest attestation of clarified in this sense from the 14th century.

clarified butter (usually uncountable, plural clarified butters)

1. 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, 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, page 112:

     This recipe calls for clarified butter which is easily made and reduces the chances of burning the butter during the sautéing process.

• ghee

• butter oil

• “clarify”, in Merriam-Webster Online Dictionary, Springfield, Mass.: Merriam-Webster, 1996–present.