Clarified butter, also known as “liquid gold” or “ghee”, originated in ancient India and has been a staple for millennia. Ghee has a longer shelf life, once the water is removed from the butter, so once you make some, it will last weeks.
Clarified Butter
What is more delicious with seafood than clarified butter? The butter is cooked to the point that the water evaporates, and the milk solids separate. Perfect for special occasions, served in Butter Warmers along side tender beef and crab or lobster. 0 Carbs.
Ingredients
- 1 cup butter
- ¼ tsp. minced garlic
Instructions
Place 1 cup butter in a small saucepan. Heat over medium low heat until frothing subsides. Skim froth from the top.
Slowly pour butter through cheesecloth or paper towel lined sieve, into another small saucepan.
Do not strain the white milk sediments on the bottom of the saucepan. Discard them.
Add minced garlic and warm just before serving.
- If making ahead, refrigerate and heat prior to serving. Will last weeks in the refrigerator.
