Clarified butter
By
Guy Savoy
chef
Premium
Share on facebookShare on TwitterShare on PinterestShare via mail
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients
Instructions
Cut the butter into pieces, put it in a small saucepan, and melt it gently in a bain-marie. Leave it to settle for 30 minutes. Remove the foam from the top and lift off the fat using a small ladle, taking care to leave the small white milk-butter deposit in the bottom of the container.
This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Subscribe now
Cancel anytime
All My Chefs suggests
Premium

By
Paul Bocuse
chef
Premium

By
Alain Ducasse
Chef
Premium

By
Alain Ducasse
Chef
Premium

By
Paul Bocuse
chef
By
Grégory Marchand
Chef
By
Alain Ducasse
Chef
By
Alain Ducasse
Chef