Clarified butter

Butter is gently melted until its water evaporates and the milk solids separate; the clear butterfat is then poured or strained off. The result browns less readily than ordinary butter because most of the milk solids have been removed.

They are very similar, but ghee is usually cooked longer so the milk solids brown before being strained out, giving it a toasted, nutty aroma. Clarified butter is generally taken off the heat once the solids have separated without browning.

Yes. Its high smoke point makes it useful for searing meat, frying eggs and roasting vegetables; it can typically be heated to about 200–230 °C before it smokes. Keep the pan below that point to avoid scorching it.

Melt unsalted butter slowly in a saucepan without stirring. Skim the foam, let the milk solids settle, then carefully pour the clear golden fat through a fine sieve lined with muslin, leaving the solids behind.

Put it in a clean, dry, airtight jar and keep it away from heat and sunlight. Refrigeration helps it keep longer; always use a dry, clean spoon so water or food crumbs do not get into the jar.

For frying at high heat, use a neutral oil such as rapeseed oil. Ordinary butter works for lower-heat cooking and baking, but its water and milk solids can make it splutter and brown sooner.

It is made from milk and can retain traces of milk proteins even after clarification. Do not assume it is safe for someone with a milk allergy; use a non-dairy fat instead.