1,566 easy and fully explained recipes, with +66K photos and 78 videos

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.

487 K 4.2/5 (55 reviews)

2 hours 15 min. difficulté

Easy

1.75 €

200 g

1 Ingredient

Last modified on: June 21^th 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.

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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	1 RDI=0 %	0	210 RDI=20 %	1,900 RDI=70 %	7,940 RDI: 70 %
Per 100 g	0	0	80 RDI=9 %	760 RDI=30 %	3,180 RDI: 30 %

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 recipeSee them all 34

Spring veal sauté

This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
101 K4.5 60 min.

Breton leek and mushroom tart

This is a "tart" with a difference: the case is not made with pastry, but with a double layer of lightly buttered Breton galettes (buckwheat pancakes). The filling is made with shallots, sautéed mushrooms, leeks and cream. You might have noticed that this recipe includes the key elements of...
68 K4.3 1 hour 15 min.

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
346 K 14 40 min.