Clarified butter

Step by step recipe:

  1. 5 min.Clarified butter : Photo of step #1
    Put 250 g butter cut in pieces in a pan on medium heat, allow to melt then wait until it begin to boils.
  2. 1 min.Clarified butter : Photo of step #2
    Skim off the foam which forms on the surface with a tablespoon.
  3. 2 hoursClarified butter : Photo of step #3
    Pour the content of the pan in a bowl.

    Let cool, then put in the fridge for 2 hours at least.
  4. 1 min.Clarified butter : Photo of step #4
    Press firmly on the butter to unmould.
  5. 1 min.Clarified butter : Photo of step #5
    You can see that butter impurity are white, and separate from the butter who is yellow.
  6. 1 min.Clarified butter : Photo of step #6
    Rinse butter under cold water to remove last impurity.
  7. Clarified butter : Photo of step #7
    You should get a clean yellow block of clarified butter.

    You can use it from now, but it's more convenient to make it melt again.
  8. 4 min.Clarified butter : Photo of step #8
    Break the block in pieces, and make melt on slow fire.
  9. 1 min.Clarified butter : Photo of step #9
    Then pour in a jar.
  10. Clarified butter : Photo of step #10
    Let cool and put in the fridge.

    It's done. You can seal the jar, and keep in the fridge for several weeks with no problem and just use what you need when you need.

Remarks:

As it keeps very well, it is worth making a large quantity at a time, then keeping it in the fridge in a sealed container.

Recipes which use it: 25

, of which:
Apple charlotte with toasted brioche
Apple charlotte with toasted brioche
White asparagus salad
White asparagus salad
Sweet pancake rolls from Brittany
Sweet pancake rolls from Brittany
Norman flambéed apples
Norman flambéed apples
Rolled chestnut and apple brioche
Rolled chestnut and apple brioche

Source:

From a tip of chef Jacques Thorel

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