To make ghee at home, start by simmering a saucepan of butter until the milk solids sink, then cook over a very low heat until they turn golden brown. (A pound of butter needs at least 45 minutes, and bigger batches need even longer.)

Butter is around 20% water, so removing water through simmering creates an 80% yield. In other words, one tablespoon of butter is lost per every five tablespoons of ghee, which is why ghee can get pricey. The jarred stuff is even more expensive because of the labor that goes into making it!

Skim off rising foam, then strain the remaining liquid through a fine mesh strainer until only the browned solids remain. You should be left with a golden-hued liquid: ghee.

Ghee cooks without much splatter or burning, making it ideal for high-heat cooking. Rub down a batch of vegetables before roasting, use a dollop to sautée garlic and ginger . Ghee can be used like any other cooking fat, but using it as a finishing oil really allows that rich flavor to come through.

Addiction warning: Ghee’s unmistakable taste is hard to quit in parsi fried eggs.