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.
467 K 4.2/5 (55 reviews)
2 hours 15 min.
Easy
200 g
1 IngredientLast modified on: June 21th 2017
For 200 g, you will need:
250 g 
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.
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 % |
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
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the...
195 K4.3 25 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!
170 K3.8 40 min.
Nanou's red cabbage salad
If you are used to the usual red cabbage salad (just cabbage in a vinaigrette), I hope you will be agreeably surprised with this more sophisticated version using herbs, diced Parmesan and fried croutons.
36 K 30 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.
154 K3.7 1 hour 4 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
234 K5 2 hours 30 min.
This recipe uses (among others)
Butter
Like these other recipes: Fillet of salmon meunière, Gratin Parmentier, Caramelised apple custards, How to prepare cockles, Chocolate sauce, ... See them all 470
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.June 28th 2011188 K4.4 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.