Clarified butter


Clarified butter
This is a way of melting butter to eliminate all the impurities.

The clarified butter can then be heated without spoiling, and is more digestible.

It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
479 K 4.2/5 (55 reviews)
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Last modified on: June 21th 2017
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For 200 g, you will need:
  • 1 butter 250 g butter
  • Total weight: 250 grams

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Times for this recipe
Preparation: 5 min.
Resting: 2 hours
Cooking: 9 min.
All in all: 2 hours 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Clarified butter : Stage 1
Put 250 g butter cut in pieces in a pan on medium heat, allow to melt then wait until it begin to boils.

Stage 2 - 1 min.
Clarified butter : Stage 2
Skim off the foam which forms on the surface with a tablespoon.

Stage 3 - 2 hours
Clarified butter : Stage 3
Pour the content of the pan in a bowl.

Let cool, then put in the fridge for 2 hours at least.

Stage 4 - 1 min.
Clarified butter : Stage 4
Press firmly on the butter to unmould.

Stage 5 - 1 min.
Clarified butter : Stage 5
You can see that butter impurity are white, and separate from the butter who is yellow.

Stage 6 - 1 min.
Clarified butter : Stage 6
Rinse butter under cold water to remove last impurity.

Stage 7
Clarified butter : Stage 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.

Stage 8 - 4 min.
Clarified butter : Stage 8
Break the block in pieces, and make melt on slow fire.

Stage 9 - 1 min.
Clarified butter : Stage 9
Then pour in a jar.

Stage 10
Clarified butter : Stage 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.
Keeping: A few weeks in the fridge in a closed jar.
Source: From a tip of chef Jacques Thorel.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1 RDI=1 %0210 RDI=30 %1,900 RDI=100 %7,940 RDI: 100 %
Per 100 g0080 RDI=10 %760 RDI=40 %3,180 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 200 g : 1.75 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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