1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Clarified butter

Name: Clarified butter
Prep time: 2 h 5 min
Cook time: 9 min
Total time: 2 h 14 min
Yield: 200 g
Cuisine: French
Ingredients: 250 g 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.

488 K 4.2/5 (55 reviews)736854

Duration

2 hours 15 min.

Difficulty

Easy

Last modified on: June 21^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 200 g, you will need:

1 250 g butter
Total weight: 250 grams

Times for this recipe

Preparation

5 min.

Resting

2 hours

Cooking

9 min.

All in all

2 hours 15 min.

Preparation 5 min.

Resting 2 hours

Cooking 9 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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

Source: From a tip of chef Jacques Thorel.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	0 g	84 g RDI=115 %	759 kcal RDI=38 %	3,178 kJ RDI=38 %
Whole recipe	1 g RDI=3 %	0 g	210 g RDI=288 %	1,897 kcal RDI=95 %	7,944 kJ RDI=95 %

Whole recipe

Possible allergens in this recipe: milk

How much will it cost?

For 200 g

1.75 €

Per Clarified butter

0.05 €

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 recipeSee them all 34

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.
63 K 2 35 min.

Hasselback or "Swedish-style" potatoes

Hasselback potatoes are cut into thin strips, leaving some of the flesh intact, to form a sort of puff pastry or "porte-feuilles". They are then baked in the oven, and topped with cheese and ham. It's a simple recipe, and at the same time quite technical.
34 K 1 hour 55 min.

Clafoutis "Marie-Antoinette"

This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is...
65 K4.9 1 hour 20 min.

White asparagus salad

This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
139 K4.3 50 min.

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.
91 K 25 1 hour 20 min.

This recipe uses (among others)