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.
362,0434.3/5 for 44 ratings
Grade this recipe:

Last modified on: June 21th 2017

For 200 g, you will need:

Change those ingredients for: 100 g 200 g 400 g 600 g

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
5 min.2 hours9 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?
Work this out...

Keeping:

A few weeks in the fridge in a closed jar.

Step by step recipe


Stage 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.

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

Stage 3 - 2 hours
Clarified 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.

Stage 4 - 1 min.
Clarified butter : Photo of step #4
Press firmly on the butter to unmould.

Stage 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.

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

Stage 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.

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

Stage 9 - 1 min.
Clarified butter : Photo of step #9
Then pour in a jar.

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,898 Kcal or 7,947 Kj2 gr0 gr210 gr
95 %1 %0 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
759 Kcal or 3,178 Kj1 gr0 gr84 gr
38 %<1 %0 %13 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Bistro-style beetroot salad
Bistro-style beetroot salad

Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
8,926 38 min.
Norman flambéed apples
Norman flambéed apples

Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
14,6831/5 for 1 ratings 38 min.
Fillets of sole meunière
Fillets of sole meunière

Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the...
106,4824.3/5 for 15 ratings 24 min.
Rolled chestnut and apple brioche
Rolled chestnut and apple brioche

This rolled brioche is made with a special dough, using a mixture of two flours: ordinary plain flour and chestnut flour. The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.
21,147 24/5 for 12 ratings 15 hours 52 min.
European glass
European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
198,0305/5 for 1 ratings 2 hours 29 min.
See all recipes that use it

Source

From a tip of chef Jacques Thorel.

More recipes?

This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Hollandaise sauce, Spinach Croque-monsieur , Pan-baked hash brown (Hash-brown casserole), Bechamel sauce, ... All

Other recipes you may also like

How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
35,4523.7/5 for 19 ratings 20 min.
Spinach and hard-boiled egg gratin
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
17,5034.7/5 for 15 ratings 35 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
74,5055/5 for 1 ratings 1 hour 13 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
73,2324.0/5 for 20 ratings 1 hour 11 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
75,1504.2/5 for 19 ratings 1 hour 14 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-07-12)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page