A question about ghee
Can ghee be used to make a beurre blanc? If so, are there any special instructions, or do I just incorporate the ghee as I would the butter, in small increments?
And a related question -- besides using ghee in Indian cuisine, in what other ways do you use it? Thanks!
It's basically the equivalent of clarified butter... expensive clarified butter. Some ghee is slightly browned in preparation so that it has a stronger flavor but I don't think most is.
I clarify butter and let it harden back up in a plastic container. I then use it for sauteing when the flavor is needed. It is harder than regular butter because most of the water and milk solids have been removed.
Ghee functions more like oil or lard than it does like butter. You can't 'mount' a sauce with it in the same way, and as such using ghee to make a beurre blanc is more likely to result in a sauce separating.
You can use ghee as an all-purpose high temp frying oil. It actually has a very high smoke point. And obviously, that pleasantly nutty flavor. It's nice for searing meats and such.
Since it's solid (more or less) at room temperature, you can also bake with it. Here is a thread about doing so: