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.
468 K 4.2/5 (55 reviews)
Grade this recipe:
Keywords:
Last modified on: June 21th 2017
For 200 g, you will need:
  • 1 butter 1 cup + 2 tablespoons butter

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 7:30, you will finish around : 9:45.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 1 cup + 2 tablespoons 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
Pain perdu
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!
171 K3.8 40 min.
Confit of quinces in Macvin
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.
34 K 1 hour 20 min.
Veal Chop With Assortment of Vegetables
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).
74 K5 2 hours 30 min.
Comtoise apple charlotte
Comtoise apple charlotte

This "Comtoise" charlotte, inspired by the Franche-Comté region of eastern France, is a more rustic take on the famous dessert. It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked.
47 K 1 hour 35 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...
197 K4.3 25 min.
This recipe uses (among others)
Other recipes you may also like
Cubed salad
Cubed salad
For this fun salad, all the ingredients are cut into small dice, hence the name.
August 4th 201497 K4.3 50 min.
Brioche royale
Brioche royale
Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
May 5th 201967 K2 16 hours 50 min.
Fish fillet with preserved lemons
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
January 30th 2013131 K4.3 40 min.
How to peel pistachios
How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.
May 20th 2020138 K3.3 30 min.
How to prepare white beans
How to prepare white beans
When you want to use white beans in a recipe, most of the time you use dried beans. They're handy, but they're hard and not easy to use, but don't worry, in this recipe you'll see how to prepare and cook them.
August 16th 202325 K 12 hours 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*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