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.
Clarified Butter
Ingredients
- 1 cup of unsalted butter
Instructions
- 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
Notes
Artisan-made premium grade 5-ply nonstick saucepan for professional-grade cooking and heat distribution. With a satin finish and stainless steel exterior, this saucepan will last a lifetime - and has a warranty from Scanpan to match.
Ideal for browning, braising, searing and deglazing. Works flawlessly on all cooking surfaces, including induction.
