液体黄油，英文：Clarified butter，德文：Butterschmalz，是从黄油中提炼出的液态牛奶脂肪。液体黄油熔点比普通黄油熔点高，在西餐中通常用来煎炸食品。

Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off.