Ghee (also known as clarified butter, with a few differences) is great to use for scrambling eggs, frying pancakes, sautéing vegetables and searing meats thanks to its high smoking point. It adds a nutty and flavorful fragrance to your dishes. And it is very easily made.
1 lb butter
Melt the butter in a saucepan over very low heat. Simmer gently for up to 30 minutes to let the foam rise to the top and float on the surface. Skim off with a spoon. The butter may splutter a little, so be careful.
Remove from heat and skim off the remaining foam. The butter should be completely clear.
Line a fine-meshed sieve with a few layers of cheese-cloth and set over a heat-proof bowl or glass jar.
Carefully pour ghee through the sieve, leaving behind any solids from the bottom of the pan.
The ghee can be refrigerated or kept in a cool pantry. It will last for a very long time, but I try to use it within three months.