Dairy
Clarified Butter
Clarified butter is butter with water and milk solids removed, leaving pure butterfat that smokes higher and stores longer. Ghee is the long-cooked Indian and Middle Eastern form with nutty solids flavour developed before straining; drawn butter is the classic seafood service clarified butter. Fry, baste, and make hollandaise components with confidence. Ghee can be shelf-stable when dry and clean; fresh clarified butter still prefers cool storage. Not a 1:1 flavour swap for whole butter in baking—water and solids matter in pastry structure.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.86 g
- Saturated Fat 6.28 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.02 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 31.6 mg
- Sodium 75.9 mg
- Salt 0.21 g
- Total Carbohydrate 4.89 g
- Dietary Fibre 0 g
- Total Sugars 5.26 g
- Complex / starch 0 g
- Protein 8.02 g
- Water 72.7 g
- Energy 154 kcal
- Water 72.7 g
- Carbohydrates 4.89 g
- Sugars 5.26 g
- Protein 8.02 g
- Fat 9.86 g
- Saturated Fat 6.28 g
- Monounsaturated Fat 3.02 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 29.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.38 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.09 mg
- Vitamin K 0.5 µg
- Minerals 349 mg
- Major Minerals 348 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 31.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.38 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 7.5 · vitamin-d: 0.5 · vitamin-e: 0.09 · vitamin-k: 0.5 ·
Minerals
Clarified Butter of Butter: composition reflects this culinary part relative to the whole ingredient.
History
Ghee traditions preserved butterfat in warm climates for cooking and ritual use.
European kitchens clarified butter for sauces and high-heat cookery.
Drawn butter service for lobster and seafood became a restaurant classic.
Jarred ghee and clarified butter entered mainstream Western retail.