Can you make a roux with ghee? Find out how it behaves differently than butter in classic techniques and what to expect from the result.
1 Answer
Yes, ghee can be used to make roux and other classic butter-based techniques. It behaves similarly to butter but has a nuttier flavor and higher smoke point, making it suitable for higher-heat cooking.
Detailed Explanation:
Ghee is clarified butter, meaning the milk solids and water have been removed. This process gives ghee several advantages over regular butter when used in cooking. First, the absence of milk solids means ghee has a higher smoke point (around 485°F or 252°C) compared to butter (around 302°F or 150°C). This makes it less likely to burn when used in high-heat applications like sautéing or frying.
When making a roux, ghee can be substituted directly for butter in equal amounts. The roux will develop in the same way, thickening sauces and soups. However, the flavor will be slightly different. Ghee imparts a richer, nuttier flavor compared to the more subtle flavor of butter. This can enhance the overall taste of the dish, especially in Indian or Middle Eastern-inspired recipes.
In other classic techniques like browning butter (beurre noisette), ghee can also be used. Because it's already clarified, it won't splatter as much as butter during the browning process. The resulting 'browned ghee' will have a similar nutty aroma and flavor, but with a slightly more intense taste.
Pro Tip:
When substituting ghee for butter, consider the flavor profile of your dish. Ghee's nutty flavor can be a delicious addition, but it might not be suitable for recipes where a neutral butter flavor is desired, such as some delicate French pastries.