Cooking-ez.com

1,568 easy and fully explained recipes, with +66K photos and 78 videos

How to prevent butter burning during cooking

How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
150 K 2× 3.7/5 (47 reviews)
Grade this recipe:
duree3 min. difficultéEasy prix0.10 € pour combien1 cooking ingredients2 Ingredients
Keywords:
Last modified on: February 21th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 1 cooking, you will need:
  • 1 butter 1 knob butter
  • 2 oil 1 tablespoon oil
  • Total weight: 25 grams
Change these quantities to make:
Change measures:
Times for this recipe
Cooking: 3 min.

Step by step recipe

Stage 1 - ⌛ 3 min.
How to prevent butter burning during cooking : Stage 1
To avoid this, you can add a little oil to the butter which allows you to raise the temperature further. But this is not always an appropriate method as sometimes it's not desirable to use oil (for a dessert for exemple).

It's well worth making clarified butter.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe0020 RDI=4 %210 RDI=10 %880 RDI: 10 %
Per 100 g0090 RDI=10 %840 RDI=40 %3,530 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 1 cooking : 0.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Butter
Butter

Like these other recipes: Auvergne soup, Chocolate fondant, Seafood feuillantines, Grilled cheese, Choux pastry (pâte à choux), ... See them all 498

Oil
Oil

Like these other recipes: No-pastry spinach and potato quiche, Sardine and potato gratin, Creamy "terre et mer" pots, Rémoulette dressing, Dandelion salad, ... See them all 104

Other recipes you may also like
How to make chocolate chips
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
February 21th 2011301 K3.8 5 min.
Big knife-cut chips (French fries)
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.
February 21th 2011291 K4.1 1 hour 20 min.
Lettuce "chiffonade"
Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.
February 21th 2011241 K 15 35 min.
Leek and tuna loaf
Leek and tuna loaf
This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.
October 3rd 2010211 K4.4 1 hour 20 min.
Like a Boursin with garlic and herbs
Like a Boursin with garlic and herbs
It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast.
June 12th 2011213 K3.9 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)

*Your e-mail Your first name or nickname
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
The 2 comments already posted on this recipe
  • There is no milk in butter! Butter is made from cream, made from milk.
    Lana october 22th 201211:56 2
  • This is a kitchen myth. The milk solids in butter will still burn at the same temperature, adding oil just disperses them more widely so it isn't as visible.
    Laurie october 17th 201221:55 1

Follow this recipe
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