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.
- Servings: 4
Source: The Catalan Table
Ingredients
- cakes
- Melt the butter in a saucepan in a bain-marie WITHOUT STIRRING. The butter shoul
- 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
- without wanting to rush
- Note: The white sediment is the proteins and casein that are discarded. Only the
- Aquest oli és la clarified butter
- Note: It can be used immediately, in liquid state, and can also be stored in the
- will solidify again like a butter, and remains unchanged for months