无水牛油
![](https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Butterschmalz-2.jpg/150px-Butterschmalz-2.jpg)
![](https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Butterschmalz-3.jpg/150px-Butterschmalz-3.jpg)
无水牛油(英语:Clarified butter,德语:Butterschmalz),是从牛油中提炼出的液态牛奶脂肪。通常由普通牛油加热蒸发水分后,撇去漂浮物并摒弃沉淀物而得。无水牛油熔点比普通牛油熔点高,在西餐中通常用来煎炸食品。与南亚地区常用的酥油的区别是,酥油是由牛油熬制而成所以带有焦香风味。
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