Rendered butter

Butter is heated gently until its water evaporates and the milk solids separate; the clear fat is then poured or strained off. The result keeps well and is useful for cooking at higher heat than ordinary butter.

Melt unsalted butter in a small pan over low heat for about 10–15 minutes, without stirring. Once the bubbling subsides and the milk solids have settled, carefully pour the clear fat through a fine sieve lined with muslin into a clean, dry jar.

Yes. Use it for frying eggs, potatoes or spices, or for browning meat; it tolerates more heat than ordinary butter because most of the water and milk solids have been removed. Keep the heat moderate to prevent it from smoking.

Keep it in a clean, airtight jar in the fridge, and use a clean, dry spoon so you do not introduce water or crumbs. For longer storage, freeze it in a sealed container and scoop out what you need.

They are closely related, but ghee is usually cooked longer, until the milk solids brown and give the fat a nutty aroma. Rendered butter is often strained as soon as the fat becomes clear, before that browned flavour develops.

Use it for frying or sautéing, but not as a direct substitute in every cake or biscuit recipe: ordinary butter contains water and milk solids that affect texture and browning. For baking, follow a recipe written for clarified or rendered butter, or use ordinary butter.

It is handy for crisping potatoes, frying fish and eggs, and blooming spices for dishes such as dal. A little also works well over steamed vegetables or stirred into rice.

Rendered butter is almost entirely fat: a 100 g portion contains 100 g of fat, including 63 g of saturated fat. It contributes very little protein and no carbohydrate.