This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
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.
486 K 4.2/5 (55 reviews)
2 hours 15 min.
Easy
1.75 €
200 g
1 IngredientLast modified on: June 21th 2017
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.
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.
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.
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.
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.
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 recipeSee them all 34
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.
62 K4.3 45 min.
Chilli langoustines
The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.
65 K5 1 hour 9 min.
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the...
216 K4.3 25 min.
Corn salad with croutons
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.
144 K5 55 min.
Confit of quinces in Macvin
In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour.
46 K 1 hour 20 min.
This recipe uses (among others)
Butter
Like these other recipes: Caribbean upside-down cake, Confit Victoria pineapple with honey and spices, Baked potoatoes with herb butter or cream , Sweet pastry, Grated apple cake, ... See them all 493
Other recipes you may also like
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011558 K 44.3 25 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad). December 21th 2020421 K5 20 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. June 5th 2013293 K3.8 2 hours 20 min.
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are. February 21th 2011394 K5 25 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes. September 2nd 2012313 K5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.