Ghee (clarified butter)
1/2 pound of butter
Place butter in a heavy saucepan. Heat over low flame and allow to simmer about 15 minutes on very low heat. Do not burn. Skim off any foam and then gently decant the oil into a bowl to cool. Leave the milky liquid behind. Will keep 6 months.
Posted on: March 14th, 2009 Credit: Maggie Jones