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.
How To Clarify Butter
- Heat the butter very slowly until it has melted (not bubbling)
- Let it stand for 2 minutes, then carefully pour the clear yellow liquid at the top into a jar
- This can now be used for cooking or to pour over pâtés or terrines
- Be careful not to pour any of the solids at the bottom into the jar
The clarified butter can be refrigerated for an even longer shelf life.