Dairy
Beurre Clarifié
Beurre clarifié is the French kitchen term for clarified butter used in sauces, cooking proteins, and classic preparations. Milk solids and water are removed for a clean fat. Essential mise en place in French technique. Make in batches; keep warm for service or chill as solid clarified butter.
Track this ingredient
Unit
Characteristics
Preparations
SaucedSautéed
Traits
CleanClearFrench ClarifiedProfessionalSauce Kitchen
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Beurre Salé
Beurre Demi-Sel
Beurre Doux
Beurre Cru
History
FR
French brigade kitchens standardised beurre clarifié for sauce and sauté work.
FR
Escoffier-era kitchens treated clarified butter as foundational fat.