Ghee: meaning, definitions and examples

Commonly used in Indian and South Asian cuisine, ghee is a type of clarified butter that has a rich, nutty flavor. It's suitable for high-heat cooking and is also used in traditional Ayurvedic practices.

• I make my curries with ghee for an authentic taste.
• Ghee is often used in Ayurvedic remedies.

General term for butter that has had its milk solids and water removed, leaving pure butterfat. Suitable for higher temperature cooking without burning.

• Clarified butter is perfect for searing meats in a hot pan.
• She used clarified butter to make the sauce smoother and richer.

Refers to the concentrated form of butter fat, with water and non-fat milk solids removed. It's used in food production and baking where a pure fat form is desired.

• Butter oil is added to the recipe to enhance the flavor and richness.
• Use butter oil for a smooth texture in your baked goods.

Often used in Western cuisine, particularly for serving as a dipping sauce with seafood like lobster, drawn butter is melted butter with the milk solids removed.

• Serve the lobster with drawn butter for dipping.
• Drawn butter adds a luxurious touch to seafood dishes.