Ghee or clarified butter, in the past found mainly in many Indian dishes, is now becoming a favorite ingredient not only for Ayurveda cooks, but also main stream chefs and nutritionists as they experience the qualities it brings to their dishes. Ghee is made from butter, but its milk solids and salts have been removed which then makes it a pure “oil”. This oil can be brought to high temperatures without burning. (An important factor in the kitchen and possibly why many French cooks use it in their sauces). When ghee melts it is clear and has a beautiful yellow color as well as a faint nutty smell, a little like popcorn. That quality only enhances the richness and flavor of everything that contains it.
Ghee can also be used instead of butter. In fact I use it much more often than I use butter. It becomes solidified at lower temperatures, so in most cases does not need to be refrigerated. Ghee does need to be stored in a glass container with a tight lid. When removing from the jar, be careful to not contaminate and ruin it with other food products that may be present on a knife or spoon.