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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

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Last modified on: June 21^th 2017

For 200 g, you will need:

0 250 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.

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.

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 €

Change currency:

Note : These prices are only approximate.

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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: Aperitif rolls, Hollandaise sauce, Spinach Croque-monsieur , Pan-baked hash brown (Hash-brown casserole), Bechamel sauce, ... All

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