Cooking-ez.com

1,053 easy and fully explained recipes, with 12,764 photos and 77 videos

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.

350,2424.2/5 for 43 ratings

Last modified on: June 21^th 2017

For 200 g, you will need:

1 250 g butter
Total weight: 250 grams

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

Change measures: Metric

Metric weight Metric volumes

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.

Keeping: A few weeks in the fridge in a closed jar.

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...

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.

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.

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.

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 %

% 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?

For 200 g : 1.75 €

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Norman flambéed apples

Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
10,0041/5 for 1 ratings 38 min.

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.
228,8323.8/5 for 17 ratings 2 hours 20 min.

Roscoff salad

This Roscoff salad, named after the pretty little town on the Brittany coast, is a delicious mix of regional ingredients: sliced cauliflower, smoked sausages and, of course, onions.
2,351 2 32 min.

Warm autumn salad

Not quite "surf and turf", but land meets sea in this salad which combines poached fish with cauliflower and buttery fried croutons.
10,0474.3/5 for 11 ratings 45 min.

White asparagus salad

This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
52,1344.3/5 for 12 ratings 48 min.

See all recipes that use it

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: Mushroom velouté, Oaty walnut cake , Clafoutis "Marie-Antoinette", Béarnaise sauce, Chaud-froid of grapefruit, pineapple and lime custard , ... All

Other recipes you may also like

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.
34,6263.7/5 for 19 ratings 20 min.

Spinach and hard-boiled egg gratin

In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
15,9754.7/5 for 15 ratings 35 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,5775/5 for 1 ratings 53 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,4364.0/5 for 20 ratings 1 hour 11 min.

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".
73,7264.2/5 for 19 ratings 1 hour 14 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe (as 4 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.

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.