Saveur

Photo: Laurie Smith

MAKES 6 TBSP.

Ghee is a nutty-tasting clarified butter commonly used in Indian cooking. You can buy it jarred, but homemade is much better.

8 tbsp. butter

1. Melt butter in a medium skillet over medium-low heat. Let it sputter and bubble until a fine foam covers the surface, about 10 minutes. Continue cooking until milk solids turn nut brown and settle to bottom of the skillet, about 5 minutes more. Decant into a jar, leaving browned sediment behind. Cool, cover tightly, and refrigerate for up to 6 months, if you like.

This article was first published in Saveur in Issue #45