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.
472 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
Scrambled eggs with langoustines and asparagus tips.
For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs.
49 K 50 min.
White asparagus salad
This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
130 K4.3 50 min.
Chilli langoustines
The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.
56 K5 1 hour 9 min.
Celeriac in cream and mustard sauce
The celeriac in this dish is cooked in two stages: pan-fried first, then braised in cream with mustard. It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat.
50 K 45 min.
Confit of quinces in Macvin
In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour.
37 K 1 hour 20 min.
This recipe uses (among others)
Butter
Like these other recipes: Potatoes with bacon and herbs, Chester, Lime meringue tart, Cantucci di Prato, Scallop and leek pancakes, ... See them all 476
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013300 K 15 2 hours 30 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018384 K 14 1 day 1 hour 25 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011273 K3.9 50 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter. February 21th 2011327 K3.7 1 hour 15 min.
Oriane's tuna rillettes
Quick to make, delicious as an aperitif. February 21th 2011203 K5 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.