Eggs-Dairy

Ghee

Removing the milk solids from butter increases its smoking point and is called clarification. Since it does not burn as easily as ordinary butter, clarified butter is ideal for making dishes that benefit from buttery flavor but must be cooked over moderately high heat, such as omelets, fish, and sauteed potatoes. Clarified butter is easiest to make in large quantities, and it can be refrigerated for several weeks or frozen until needed.