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.
450K 4.3/5 based on 54 reviews
Grade this recipe:

Last modified on: June 21th 2017

Keywords for this recipe:
For 200 g, you will need:
  • 1 butter 250 g butter
  • Total weight: 250 grams

Change these quantities to make: 100 g 200 g 400 g 600 g
How long will 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
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
Skim off the foam which forms on the surface with a tablespoon.

Stage 3 - 2 hours
Clarified butter
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
Press firmly on the butter to unmould.

Stage 5 - 1 min.
Clarified butter
You can see that butter impurity are white, and separate from the butter who is yellow.

Stage 6 - 1 min.
Clarified butter
Rinse butter under cold water to remove last impurity.

Stage 7
Clarified butter
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
Break the block in pieces, and make melt on slow fire.

Stage 9 - 1 min.
Clarified butter
Then pour in a jar.

Stage 10
Clarified butter
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.
Source
From a tip of chef Jacques Thorel.
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).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 200 g : 1.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Norman flambéed apples
Norman flambéed apples

Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
52K1 38 min.
White asparagus salad
White asparagus salad

This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
116K4.3 48 min.
Tarte Jurassienne
Tarte Jurassienne

This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur.
60K 25 1 hour 17 min.
Comtoise endive salad
Comtoise endive salad

An endive salad given a hearty boost with fried croutons, diced Comté cheese and Morteau sausage.
28K 26 min.
Celeriac in cream and mustard sauce
Celeriac in cream and mustard sauce

The celeriac in this dish is cooked in two stages: pan-fried first, then braised in cream with mustard. It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat.
37K 43 min.
See all recipes that use it
This recipe uses (among others)
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.
198K3.7 20 min. February 21th 2011
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.
137K4.7 35 min. December 18th 2013
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
324K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
348K4.0 1 hour 11 min. February 21th 2011
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".
355K4.3 1 hour 14 min. March 17th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-06-23)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 e-mail address 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