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

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • 1¼ cups of unsalted butter

Directions

  1. Gently heat the unsalted butter very slowly until it has melted (not bubbling)
  2. 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.
  3. This can now be used for cooking or to pour over pâtés or terrines
  4. Clarified butter can last for 3-4 months in an airtight jar in your cupboard or up to a year in the refrigerator
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05/09/2021 04:22 am GMT
CategoriesHow To

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