Hot Rosemary Ghee | Ghee is the Gandhi of clarified butter. Hailing from Southeast Asia, mainly India, this creamy gold is made just like normal clarified butter – in that the butter fat is separated from the milk solids – but it has more flavor. Why? Caramelization. When you make ghee, you let the fat cook with the milk solids until the sugars caramelize and create their trademark nutty fragrance and brown color. It’s a venerable ingredient you’re going to want to add to your arsenal.
For our Ghee, we spice it up with red pepper flakes and coriander, then round out the flavors with fresh rosemary. It’s easy to make if you just follow the steps and let the science behind butter do its thing and show off its natural awesomeness. Now go get your Gandhi on.
* Serve this with grilled meats, on crostinis, or even in pasta for a unique boost.
- Butter - 24 tablespoons (3 sticks)
- Garlic - 2 cloves, smashed
- Rosemary - ¼ cup, roughly chopped
- Red Pepper Flakes - 2 tablespoons
- Ground Coriander - ¼ teaspoon
- Salt - ½ teaspoon
- Ok, let's get started! This is super simple. Start by taking your butter out of the fridge.
- Get all your other ingredients together and roughly chop your rosemary leaves.
- Put the saute pan on medium-high and toss in the butter and salt.
- Bring the butter up to a simmer, reduce the heat to medium, and cook for 12 minutes, whisking frequently so it doesn't burn (it should start to smell nutty!).
- Then toss in the garlic, rosemary, red pepper flakes and coriander. Cook for 3 more minutes and keep whisking.
- Now set your jar under the chinois and strain the butter. Try to keep the spices in the pan. You don't want those or any rosemary either.
- Let the butter sit on the counter for an hour to let the spices and milk solids settle on the bottom (if you put it directly into the fridge it will harden too quickly and never separate).
- Then just seal the jar and toss it in the fridge for another hour to firm up.
- When you're ready to put it to work, simply scrape the clarified butter off the top and use it as condiment or fat to cook with! Easy enough.
* It's important to stand by and keep whisking every now and then so the butter doesn't burn!
* Use fresh red pepper flakes...not the ones sitting in your spice cabinet since the Bush administration.
* You'll find many recipes for clarified butter where they just strain the butter through cheesecloth. We strain it too, but also let the milk solids separate naturally (as with all our infused fats) by letting them rest at room temperature to settle on the bottom.