What You Need to Know
Heating butter to a temperature of around 100°C to 120°C, causing the butterfat to separate from the milk solids and creating a clear and stable emulsion. This process involves the formation of a stable emulsion between the butterfat and the milk solids.
Butter clarification is a key technique in creating traditional Italian sauces, such as beurre blanc and hollandaise.
Steps
- 1.
Ghee (India): Essential for creating shelf-stable cooking fat with high smoke point
- 2.
Beurre noisette (France): Forms the base for nutty brown butter sauces
- 3.
Tortellini al burro (Italy): Provides clean butter flavor without milk solids interfering with pasta texture
The Science
Primary Reaction
emulsification