Clarified butter


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.
469 K 4.2/5 (55 reviews)
Grade this recipe:
Keywords:
Last modified on: June 21th 2017
For 200 g, you will need:
  • 1 butter 250 g butter
  • Total weight: 250 grams

Change these quantities to make:
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 4:05, you will finish around : 6:20.Change start time
To finish around 7pm, you'll need to have started before: 17:20.Change end time

Step by step recipe


Stage 1 - 5 min.
Clarified butter
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.
Clarified butter
Skim off the foam which forms on the surface with a tablespoon.

Stage 3 - 2 hours
Clarified butter
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.
Clarified butter
Press firmly on the butter to unmould.

Stage 5 - 1 min.
Clarified butter
You can see that butter impurity are white, and separate from the butter who is yellow.

Stage 6 - 1 min.
Clarified butter
Rinse butter under cold water to remove last impurity.

Stage 7
Clarified butter
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.
Clarified butter
Break the block in pieces, and make melt on slow fire.

Stage 9 - 1 min.
Clarified butter
Then pour in a jar.

Stage 10
Clarified butter
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 recipe1 RDI=1 %0210 RDI=30 %1,900 RDI=100 %7,940 RDI: 100 %
Per 100 g0080 RDI=10 %760 RDI=40 %3,180 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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
Fillets of sole meunière
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...
198 K4.3 25 min.
Breton leek and mushroom tart
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...
57 K4.3 1 hour 15 min.
Sautéed pears with custard and orange syrup
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.
157 K3.7 1 hour 4 min.
Fillets of sole meunière
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...
198 K4.3 25 min.
Rolled chestnut and apple brioche
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.
59 K 24 15 hours 55 min.
This recipe uses (among others)
Other recipes you may also like
Brioche dough
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 16th 2020534 K 44.2 14 hours 30 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011759 K3.5 8 min.
Express sauerkraut
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.
February 21th 2011369 K 13.9 2 hours 25 min.
Cherry and pistachio tarts
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
July 4th 2010188 K 25 1 hour 20 min.
Génoise (Genoa sponge)
Génoise (Genoa sponge)
A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a...
March 10th 2019237 K 53 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page