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How to prevent butter burning during cooking

Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).

106K 2 42 3.8

Last modified on: February 21^th 2011

Keywords for this recipe:Cooking Butter Oil Prevent Burning

You will need:

1 1 knob butter
2 1 tablespoon oil
Total weight: 25 grams

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Cooking	Start to finish
3 min.	3 min.

Step by step recipe

Stage 1 - 3 min.

How to prevent butter burning during cooking : Photo of step #1

To avoid this, you can add a little oil to the butter which allows you to raise the temperature further. But this is not always an appropriate method as sometimes it's not desirable to use oil (for a dessert for exemple).

It's well worth making clarified butter.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
211 Kcal or 883 Kj	< 1 gr	0 gr	23 gr
11 %	<1 %	0 %	4 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
844 Kcal or 3,534 Kj	< 1 gr	0 gr	94 gr
42 %	<1 %	0 %	14 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For : 0.10 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Sweetcrust pastry (pâte sablée), Foie gras fingers, Sautéed oyster mushrooms, Salmon rillettes, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Comtoise tart for Seàn, Roquefort sauce, Gratin du Nord, Hachis parmentier, Taos hotpot, ... All

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Your 2 comments or questions on this recipe

There is no milk in butter! Butter is made from cream, made from milk.
Posted by Lana october 22^th 2012 at 11:56 (n° 2)
This is a kitchen myth. The milk solids in butter will still burn at the same temperature, adding oil just disperses them more widely so it isn't as visible.
Posted by Laurie october 17^th 2012 at 21:55 (n° 1)

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