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Oct 23, 2010 01:32 PM

Clarified butter

Do you use it all the time? I really have only used it when eating shellfish. But making some last night, I ended up with quite a bit leftover. I know the whole higher smoke point, etc...but was just wondering do any of you use it all the time. (of course not in baking)

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  1. Ghee is a form of clarified butter - use your leftovers in Indian recipes.

    1. I use it for pan sauces ...

      1. Yes, for sautéing just about everything, unless I want the flavor of another oil or fat in the dish. When cooking eggs, however, I prefer using whole butter.

        1. Not a bad thing to have too much clarified butter.
          Cook it a little longer and use itt to make brown butter cookies or add sage to browned CB and garlic parm cheese and red pepper flakes & make a pasta sauce, drizzle over fresh steamed green beans or bake a super huge potato until it crackles (fork open it up) squeeze to see the white steamy potato and spoon your CB over it, a little sea salt and cracked pepper...done.

          4 Replies
          1. re: iL Divo

            Since clarified butter no longer has milk solids, would it brown?

            1. re: paulj

              I brown the butter with the milk solids first, then strain. The butterfat takes on the nutty flavor and color of the browned solids. The actually butterfat will not brown without the milk solids.

              1. re: bushwickgirl

       that character that the browning lends.
                I usually make a batch with onion too.

                Sauces, cooking eggs, and even making grilled cheese sandwiches...LOTS of great uses for clarified butter/ghee.

              2. re: paulj

                I have never been able to get 'all' the milk solids out completely.
                so for me, my answer in my case is yes..........

            2. I don't use it all the time, only some time. I use ghee for Indian dishes. I also use it for saute/pan frying.