On Aug 29, 8:56*am, George M. Middius > wrote:
> The only earthly reason to clarify butter is for pan-frying. If you're
> making a sauce or a dip, try emulsifying the butter. You'll need some
> acid, such as lemon juice or vinegar or wine. What you do is reduce
> the acid with the flavorings, then beat in the butter gradually. The
> French have done this for centuries and they got it exactly right.
>
> For artichokes: straight-up lemon butter. For fish: beurre blanc or
> beurre noisette. For meat: garlic butter based on white wine.
>
> Now stop all that pointless clarifying and do some proper cooking!
>
> BTW, I never bother clarifying butter for pan-frying. I just mix half
> butter and half oil. You get more butter flavor than from clarified,
> and you succeed in raising the smoke point.

well......there's a difference in plain clarified butter and ghee.
I make ghee. The slow cooking process results in a lightly nutty
flavor which I like a lot. I use ghee for some things and regular
butter for everything else.

I agree with you that the French methodology works best for a lot of
things but I still like ghee for Indian dishes.