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.
385,6334.3/5 for 49 ratings
Grade this recipe:

Last modified on: June 21th 2017

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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Confit of quinces in Macvin
Confit of quinces in Macvin

In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour.
3,949 1 hour 20 min.
Apple charlotte with toasted brioche
Apple charlotte with toasted brioche

This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
241,4993.8/5 for 19 ratings 2 hours 20 min.
Warm apple feuillantines
Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
293,6215/5 for 13 ratings 3 hours 9 min.
Caramelized brioche with pear and kiwi
Caramelized brioche with pear and kiwi

This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).
77,832 15/5 for 1 ratings 45 min.
Pears and caramelised walnut samosas
Pears and caramelised walnut samosas

Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
297,6624/5 for 1 ratings 1 hour 21 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: Leek and potato soup, Roasted cauliflower, Cocotte eggs with Comté, Rolls of fish in smoked ham, Fillets of sole Dieppoise, ... 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.
36,5993.7/5 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.
19,4524.7/5 for 15 ratings 35 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
77,9555/5 for 2 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.
75,6554.0/5 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".
77,6484.2/5 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 2021-05-09)

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