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Garlic, ginger root, spices, and seasonings are often sautéed in ghee at the start of a recipe to bring out their flavors.
Ghee is clarified butter—butter from which the milk solids and protein have been removed. This staple of traditional Indian cooking is rapidly assuming a place in contemporary Western cooking. It provides a useful medium for sautéing because it does not burn as easily as regular butter, while retaining much of the flavor of butter.
Ghee is sold as traditional clarified butter, and as a blend of 50 percent clarified butter and 50 percent vegetable oil.
Clarified butter is available in many natural foods and East Indian grocery stores, as well as some grocery stores.
Ghee can be cooked at higher temperatures than other fats or oils without burning.
You can purchase ghee or make it at home. To make your own, begin by melting unsalted butter over moderate heat. Stir the butter, and don’t let it boil. The milk solids will separate into three distinct layers: foamy milk solids on top, clarified butter in the middle, and protein milk solids on the bottom. As the butter becomes warmer, skim the froth from the surface with a spoon, and discard it. Then carefully pour the clarified butter into a container. Discard the milk solids. The clarified butter can be used immediately, or kept in an airtight container in the refrigerator for three to four weeks or longer. To use, simply re-melt.
Ghee, 1 tsp (5g)
Calories: 45
Protein: 0.0g
Carbohydrate: 0.0g
Total Fat: 5.0g
Fiber: 0.0g
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2005.