| Cook time | 40 ° C | 56 ° C | 100 ° C | 165 ° C | 200 ° C |
|---|---|---|---|---|---|
| Physico-chemical phenomena | Emulsion breaking; taste close to that of unheated butter butter | protein clotting; development of taste and creamy texture, milky coloring | protein hydrolization | condensation of acids and sugars; brown butter color and taste | destruction of molecules that make butter taste |
| Culinary Applications | clarified butter ; bearnaise sauce ; mold greasing; solvent for herbs, spices, aromatics | white butter and derivatives; hot emulsified sauce | transitional stage before brown butter | brown butter: accompaniment to fish, vegetables, white offal; pastry shop | formerly, black butter, forbidden |
| Council of uses | for emulsified sauces, incorporate the butter slowly | finishing sauces for more lightness, softness | stage not to be exceeded to avoid rapid coloring of food | filtering possible to use it as a clarified butter whose hazelnut taste will be accentuated | not allowed |
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