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.
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.
359,7944.3/5 for 44 ratings
Grade this recipe: Last modified on: June 21th 2017
For 200 g, you will need:
- 0
250 g butter - Total weight: 250 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 5 min. | 2 hours | 9 min. | 2 hours 14 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few weeks in the fridge in a closed jar.Step by step recipe
Stage 1 - 5 min.
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.
Skim off the foam which forms on the surface with a tablespoon.
Stage 3 - 2 hours
Pour the content of the pan in a bowl.
Let cool, then put in the fridge for 2 hours at least.
Let cool, then put in the fridge for 2 hours at least.
Stage 4 - 1 min.
Press firmly on the butter to unmould.
Stage 5 - 1 min.
You can see that butter impurity are white, and separate from the butter who is yellow.
Stage 6 - 1 min.
Rinse butter under cold water to remove last impurity.
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.
You can use it from now, but it's more convenient to make it melt again.
Stage 8 - 4 min.
Break the block in pieces, and make melt on slow fire.
Stage 9 - 1 min.
Then pour in a jar.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,898 Kcal or 7,947 Kj | 2 gr | 0 gr | 210 gr |
| 95 % | 1 % | 0 % | 32 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 759 Kcal or 3,178 Kj | 1 gr | 0 gr | 84 gr |
| 38 % | <1 % | 0 % | 13 % |
How much will it cost?
- For 200 g : 1.75 €
Note : These prices are only approximate.
Some recipes that use this recipe
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Source
From a tip of chef Jacques Thorel.More recipes?
This recipe uses (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Flaky chocolate brioche, Cauliflower "moelleux" in ramekins, Chocolate mug cake, Oat financiers for Louise, ... All |
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