Pure butterfat with the water and milk solids removed through gentle heating and straining, resulting in a clear, golden fat with a higher smoke point than regular butter. It's shelf-stable and prized for high-heat cooking.
From Latin 'clarus' meaning clear or bright, referring to the transparent appearance after milk solids are removed. The technique is ancient, with variations found in Indian cuisine (ghee) dating back 4,000 years and in French cooking where it's called 'beurre clarifié.'
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