1,562 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.

486 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=1 %	0	210 RDI=30 %	1,900 RDI=100 %	7,940 RDI: 100 %
Per 100 g	0	0	80 RDI=10 %	760 RDI=40 %	3,180 RDI: 40 %

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

Rolled chestnut and apple brioche

This rolled brioche is made with a special dough, using a mixture of two flours: ordinary plain flour and chestnut flour. The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.
70 K 24 15 hours 55 min.

Comtoise apple charlotte

This "Comtoise" charlotte, inspired by the Franche-Comté region of eastern France, is a more rustic take on the famous dessert. It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked.
58 K 1 hour 35 min.

Pain perdu

This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious!
184 K3.8 40 min.

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.

This recipe uses (among others)

Butter

Like these other recipes: Salmon chard rolls, Pistachio shortbread biscuits, Galette berrichone, Craquelin (sweet cracker dough), Panettone, ... See them all 493

Other recipes you may also like

How to prepare leeks

Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.

October 13^th 2010570 K5 30 min.

Ham pasta bake

Here's a really simple recipe that children love. Just pasta, ham, a little cream and cheese on top.

July 15^th 2015159 K5 45 min.

French baguettes

This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different.

October 24^th 20171.11 M 364.7 5 hours 6 min.

How to prepare cabbage

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.

December 31^th 20131.18 M 13.4 45 min.

Coconut tuiles

Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .

October 13^th 2010346 K4.8 1 hour 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.