Ghee

This Indian version of clarified butter is prepared in the same way as other clarified butter, however, instead of spooning off the clear fat once the milk solids have separated, it is simmered so that the moisture evaporates. At this point, the milk solids brown and, as a result, give the remaining butter a nutty caramel flavor and aroma. Ghee is, in a way, a combination of clarified butter and buerre noisette. With its higher smoke point than regular clarified butter, ghee can be used with good results for frying and sautéing. In India, it is usually made of butter made from buffalo milk, but it can be produced from any unsalted butter. While ghee originated in India and is used frequently in Indian cuisine, it is widely found commercially in the Netherlands as well as in Scandinavia and Australia.