1,559 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.

485 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

Caramelized brioche with pear and kiwi

This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).
116 K 15 45 min.

Norman flambéed apples

Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
76 K1 40 min.

Sautéed pears with custard and orange syrup

Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup.
166 K3.7 1 hour 4 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!
183 K3.8 40 min.

Veal Chop With Assortment of Vegetables

The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
84 K5 2 hours 30 min.

This recipe uses (among others)

Butter

Like these other recipes: Béarnaise sauce, Caramelised apple pie, Gratin of chicken with rice and sautéed mushrooms, Quail egg canapés, Chilli chicken and spinach gratin, ... See them all 492

Other recipes you may also like

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.

May 27^th 2020340 K5 2 hours 25 min.

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.

September 16^th 2020551 K 44.2 14 hours 30 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018444 K 15 30 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.

January 27^th 2017783 K 313.8 40 min.

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.

February 21^th 2011325 K 24 35 min.

News list of cooking-ez.com

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