clarifié

Clarifié is the French adjective meaning clarified or clear, and it is widely used in culinary and technical contexts to describe a liquid from which solids and impurities have been removed to yield a transparent, bright appearance and purer flavor. The term comes from the Latin clarificare, “to make clear.”

In culinary use, clarified liquids are common for both texture and appearance. Beurre clarifié, clarified butter, is produced by melting butter and separating the milk solids from the fat. The result is a smooth, pale fat with a higher smoke point and a clean dairy aroma. Fonds clarifiés, or clarified stocks and broths, are made by gentle simmering and often a clarification step that can employ a raft of egg whites and aromatics to trap impurities; the strained liquid is bright and clean. Jus clarifié refers to clarified juices or jus, produced by settling or filtration to remove pulp and particulates. Vin clarifié describes wine that has been clarified by filtration or fining agents to remove cloudiness and improve appearance and texture.

Common clarification methods include heat and skim, the raft method with egg whites (and sometimes ground meat and vegetables), cold settling, and filtration. Clarifying agents such as gelatin, isinglass, bentonite, or charcoal may be used, depending on the liquid and desired outcome.

Overall, clarified products are valued in professional cooking for their purity of flavor, smooth texture, and visual clarity, enabling lighter sauces, stable emulsions, and refined presentations.