It's easy to make your own clarified butter or ghee which can be used at higher temperatures without the risk of burning. Store it in a jar in the fridge and use for cooking omelettes, curries or rich cream sauces.
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Makes: 400 g clarified butter
450g (1 lb) unsalted butter
Method Prep:1min › Cook:15min › Ready in:16min
Place butter in a saucepan over low heat. When butter has dissolved, 5 to 6 minutes, raise the heat a little. Skim off foam as it forms.
Remove butter from heat and allow to settle for 2 minutes. Pour slowly through muslin cloth to remove sediment. Keep in a jar in the fridge.