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.
391K 49 4.3
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Last modified on: June 21th 2017

Keywords for this recipe:ButterClarifiedMeltedCookingHigh temperature

For 200 g, you will need:

Change these quantities to make: 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.
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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.

Keeping:

A few weeks in the fridge in a closed jar.

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).

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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: Panettone, Morel risotto with Vin Jaune and Mont d'Or, Tournedos Rossini, Creamy artichokes, Fruit crémeux, ... All

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