1,497 easy and fully explained recipes, with +66K photos and 78 videos

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.

467 K 4.2/5 (55 reviews)

2 hours 15 min. difficulté

Easy

1.75 €

100 g

1 Ingredient

Last modified on: June 21^th 2017

For this recipe: I want to make it (602×) I made it (712×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 100 g, you will need:

1 125 g butter
Total weight: 125 grams

Change these quantities to make:

100 g 200 g 400 g 600 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 5 min.

Resting: 2 hours

Cooking: 9 min.

All in all: 2 hours 15 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 125 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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	110 RDI=20 %	950 RDI=50 %	3,970 RDI: 50 %
Per 100 g	0	0	80 RDI=10 %	760 RDI=40 %	3,180 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 Change to a man

Possible allergens in this recipe: Milk

How much will it cost?

For 100 g : 0.90 €

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

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.
33 K 1 hour 20 min.

Comtoise endive salad

An endive salad given a hearty boost with fried croutons, diced Comté cheese and Morteau sausage.
36 K 30 min.

Bistro-style beetroot salad

Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
45 K 40 min.

Pears and caramelised walnut samosas

Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
333 K4 1 hour 25 min.