KTC Butter Ghee 1kg is available at Red Rickshaw and is currently almost sold out. It is a brand that sells butter ghee in the markets of the United Kingdom. Now, what is butter ghee, or simply ghee? Ghee is a butter with its milk solids removed which gives it a rich flavour and higher smoke point than regular butter. It is clarified butter that is slightly rusted and nutty. Pure ghee butter is a Hindi word for “fat” and is a synonym for clarified butter. It is widely used in Indian cuisine and traditions and has paved its way through the American kitchen, among others all over the world.
Ghee is made from separating the milk solids and butterfat in processed butter while cooking out the water. In the Indian method of doing it, the milk solids are caramelized before the butterfat is strained to give the ghee a nutty flavour and much deeper colour. As compared to butter, ghee has a smoke point of 450 F while ordinary butter has 350 F. In Indian cooking, ghee can as much as replace regular oil, vegetable oil, cooking oil, among others, in most recipes regardless of origin. More so, it can be used in baking goods and sauteing, and even in deep frying. It can also be used in adding more flavour to already made goods. It can be sprinkled and/or drizzled over popcorn and vegetables before serving.
Homemade Hollandaise Sauce with Clarified Butter
- 1 cup ghee (about 2 ½ sticks of unsalted butter)
- 4 egg yolks at room temperature
- 1 tbsp cold water
- 2 tbsp divided freshly squeezed lemon juice
- Kosher salt to taste
- Cayenne pepper or a dash of Tabasco sauce to taste
- Gather the ingredients.
- Heat 1 to 2 inches of water in a saucepan over medium heat. Make sure that ghee is warm but not hot.
- Combine the egg yolks and the cold water in a glass or stainless steel mixing bowl (preferably not aluminium) and whisk for 1 to 2 minutes, until the mixture is light and foamy. Whisk in a couple of drops of the lemon juice.
- Once the water in the saucepan has begun to simmer, set the bowl directly on top of the saucepan, making sure that the water itself does not come in contact with the bottom of the bowl.
- Whisk the egg mixture for 1 to 2 minutes until it is slightly thickened.
- Remove the bowl from the heat and begin adding the ghee slowly, a few drops at a time, while whisking constantly at the same time.
- Continue beating. As the sauce thickens, gradually increase the rate at which you add the ghee.
- After, whisk the remaining lemon juice and season to taste with kosher salt and cayenne pepper.
- The sauce should have a smooth and firm consistency when done. If it’s thick, adjust by whisking and adding a few drops of warm water.