Clarified butter, also called ghee, is pure butter fat that has had the oil and solids in the butter separated. It adds a rich buttery flavour to food and has a much higher smoke point than regular butter, which means it can go to a much higher temperature without burning. It also has a longer shelf life than butter.
It’s often used for grilling steaks or tofu, starting off curries and to make certain sauces.
- 1 cup of unsalted butter
- Gently heat the unsalted butter very slowly until it has melted (not bubbling)
- Let it stand for 2 minutes, then carefully strain the butter to separate the foam at the top and pour the clear yellow liquid into a jar, being very careful not to include the solids at the bottom of the pan.
- This can now be used for cooking or to pour over pâtés or terrines
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