Clarification

Clarification of broth is a refined culinary technique whose aim is to turn an ordinary cloudy broth into a crystal-clear consommé, a classic of haute cuisine. Clarity here is a mark of the cook's mastery.

The most common method uses a “raft”: whipped egg whites, often together with finely minced lean meat and vegetables, are mixed into the cold broth. During slow heating the protein coagulates and rises, forming a dense “cap” on the surface that, like a magnet, gathers all the fine particles of cloudiness. At the end the broth is carefully strained through cloth. There is also a modern method — clarification by freezing. A clear, rich consommé is served as an elegant first course. The same essence — cleansing fat or butter of impurities — lies behind the making of clarified butter.