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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!).

135 K 2× 3.7/5 (47 reviews)

3 min.

Easy

0.10 €

2 Ingredients

Last modified on: February 21^th 2011

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You will need:

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

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Times for this recipe

Cooking: 3 min.

Step by step recipe

Stage 1 - 3 min.

How to prevent butter burning during cooking

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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	20 RDI=4 %	210 RDI=10 %	880 RDI: 10 %
Per 100 g	0	0	90 RDI=10 %	840 RDI=40 %	3,530 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 : 0.15 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Oil

Like these other recipes: Lemon Mayonnaise, Larded pork tenderloin, Pan-fried potatoes, Gratin du Nord, Gratin Parmentier, ... See them all 88

Butter

Like these other recipes: Chocolate sweetcrust pastry, Lime (or lemon) curd, Potato and broccoli gratin, Cheese Soufflé, Pan-fried salmon with white cabbage, ... See them all 451

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The 2 comments already posted 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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