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.
487 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
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.
347 K4 1 hour 25 min.
Pear and lime meringue pie
A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame.
268 K 23.8 2 hours 40 min.
Tarte Jurassienne
This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur.
91 K 25 1 hour 20 min.
Clafoutis "Marie-Antoinette"
This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is...
65 K4.9 1 hour 20 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
341 K5 3 hours 9 min.
This recipe uses (among others)
Butter
Like these other recipes: Du Barry soup, Clementine cake, Fruit crumble, Breton sablé biscuit dough, Plain cake, ... See them all 497
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 2011560 K 44.3 25 min.
Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse. December 11th 2022200 K 13.5 25 min.
Mini Mont d'Or fondue with "spuds in blankets"
You may already have come across the Mont d'Or hot box recipe, where the cheese is baked in the oven then poured over potatoes. Here's a version with a twist: crispy ham-wrapped potato wedges to dip in the box of melted cheese. January 26th 202066 K 1 hour 45 min.
Shiro-goma salad
Sesame-marinated chicken, soy sauce, lime and vegetables for this Japanese-inspired salad. September 4th 202424 K 55 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018419 K5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
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.