When hot, add 2 tablespoons of the clarified butter to each.

There should be about six tablespoons of the clarified butter.

Place the oil or clarified butter in the skillet, and turn the heat to high.

Some restaurants use clarified butter in place of olive oil.

Most culinary experts seem to consider it to be clarified butter.

The clarified butter will keep for at least a month, if kept covered in the fridge.

Heat 3 tablespoons of the clarified butter in a heavy skillet.

Remove the clarified butter from the heat and allow to cool to blood temperature.

Set clarified butter in a bowl over hot water to keep it liquid while you proceed.

Pour any remaining clarified butter over the top of the pastry.

I have to admit, though, that the clarified butter gives it more flavor.

Mix, adding some clarified butter to form a firm paste.

He eventually found that coating the potatoes in clarified butter was the best.

Melt the clarified butter in a skillet over medium heat.

Sometime it is made up of ashes mixed with clarified butter.

The form of fat used is usually ghee (clarified butter).

In a small bowl, stir together remaining clarified butter and lemon juice.

The eye would later be soaked with warm clarified butter and then bandaged.

Heat one tablespoon clarified butter in a small non-stick skillet.

The chefs use vegetable oil instead of the clarified butter often called for in Indian recipes.

I stir-fry the shrimp in clarified butter - that's more French.

Next day pour in clarified butter to cover the salmon and seal it completely.

Later, clarified butter is spread on the flat cakes.

Olive oil or clarified butter are commonly used for sautéing.

Pour clarified butter or oil into a large heavy skillet and heat over a medium flame.