無水奶油(英語:Clarified butter,德語:Butterschmalz),是從奶油中提煉出的液態牛奶脂肪。通常由普通奶油加熱蒸發水分後,撇去漂浮物並摒棄沉澱物而得。無水奶油熔點比普通奶油熔點高,在西餐中通常用來煎炸食品。與南亞地區常用的酥油的區別是,酥油是由奶油熬製而成所以帶有焦香風味。

新鮮的無水奶油
室溫的無水奶油

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