Name: Clarified Butter
Yield: 4 servings
Ingredients: cakes.; Melt the butter in a saucepan in a bain-marie WITHOUT STIRRING. The butter should not come to a boil, no; must exceed 80ºC.; Remove the foam that forms on top but without stirring.; Carefully decant the oil into another bowl so that the white sediments from the; pan drippings; Note: It can be filtered with a fine gauze, but if we don't have any, carefully decanting it also works and; without wanting to rush; Note: The white sediment is the proteins and casein that are discarded. Only the oil that we have decanted is used.; Aquest oli és la clarified butter.; Note: It can be used immediately, in liquid state, and can also be stored in the refrigerator once cold, where it; will solidify again like a butter, and remains unchanged for months.

Clarified Butter

Clarified butter is a liquid and transparent butter, separated from impurities, perfect for extending preservation and enriching dishes with a smooth and silky texture.

basic

technique

Ingredients

Servings:

Ingredients

cakes.
Melt the butter in a saucepan in a bain-marie WITHOUT STIRRING. The butter should not come to a boil, no
must exceed 80ºC.
Remove the foam that forms on top but without stirring.
Carefully decant the oil into another bowl so that the white sediments from the
pan drippings
Note: It can be filtered with a fine gauze, but if we don't have any, carefully decanting it also works and
without wanting to rush
Note: The white sediment is the proteins and casein that are discarded. Only the oil that we have decanted is used.
Aquest oli és la clarified butter.
Note: It can be used immediately, in liquid state, and can also be stored in the refrigerator once cold, where it
will solidify again like a butter, and remains unchanged for months.

Step-by-step Guide

Preparation

Melt the butter in a saucepan over a bain-marie Without Stirring. It is important that the butter does not come to a boil; it should remain at a temperature below 80ºC. This will allow the components to separate without altering their flavor.
With the help of a spoon or a spatula, remove the foam that forms on the surface, always without stirring to avoid mixing the components.
Carefully decant the clarified butter into another bowl, ensuring that the white sediments at the bottom of the pan do not fall in. Proceed slowly, without trying to rush it. The clarified butter will solidify again like regular butter and remains unchanged for months if stored in a cool, dry place.

Recommendations & Tricks

Place the butter in a large glass bowl and set it inside a saucepan with hot water on the stove. Keep the temperature below 80ºC to prevent boiling and allow it to clarify slowly without stirring.
When white foam appears on the surface, gently remove it with a spoon or spatula without moving the butter to avoid mixing.
Once the butter has melted and separated into layers, carefully decant the golden oil into another container, leaving the white proteins at the bottom of the original bowl.
Strain the golden liquid through a fine cheesecloth or a fine mesh strainer if you prefer to ensure no solid remnants remain.
The clarified butter obtained is a pure oil that can be used immediately or stored in the refrigerator, where it will solidify and keep for months, perfect for stir-fries and pastries.
Ensure the container where you store the clarified butter is well sealed to prevent it from absorbing odors from other foods in the refrigerator.
If you don't want to strain the butter thoroughly, you can use a pitcher with a spout to make it easier to decant the oil without the sediments falling out.