• Serves

    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


Step 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.

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