What do you do with the water left in the bottom of the pan after clarifying butter?

After clarifying butter, the water left in the bottom of the pan is primarily composed of moisture that has evaporated from the butter, along with milk solids that may not have fully separated. The purpose of clarifying butter is to remove these impurities to produce pure butterfat, which has a higher smoke point and is ideal for various cooking methods.

Discarding the water is essential because it can add unwanted moisture and flavors if used in sauces or other dishes. The residual water can also impact the texture and stability of recipes since clarified butter is valued for its ability to remain stable at higher temperatures without burning.

Using any residual water in sauces could lead to a diluted flavor and unwanted separation, while freezing it or attempting to drink it does not utilize it in a beneficial way. Hence, the best practice is to simply discard the water left in the pan.