It’s almost American Thanksgiving. And thank goodness, because I need an excuse to make this mash again. No picture will ever do this justice. Just trust me on this one. YOU WANT TO MAKE THIS MASH! Serve it competition-style beside your mashed potatoes and, I swear, this will go first!
Okay, so a few weeks ago we had some friends over for dinner. And, more than a few of us were following a keto (low-carb, healthy-fat) protocol. So, I figured, before I started on any of the mains or sides, I’d make a fresh batch of ghee. Of course, I got so busy chopping up the cauliflower for the mash, that I kind of forgot about the two cups of butter I’d left in a pot on the stove over low heat. Then, just as I was finishing my tear-down of two heads of cauliflower, the kitchen suddenly smelled like Christmas caramels, and I flipped. Had I burnt the ghee? Ho. Ho. No!!!
Usually, when you make ghee (by simmering butter over low heat), you know it’s done because the foam subsides, and all of the milk solids in the pan drop down to the bottom, leaving you a lovely honey coloured melt. But, I looked into my pan, and my butter was brown, not honey-gold. Luckily, though, the milk solids that floated to the bottom of the pan had browned well but not yet truly burned. I figured I was only seconds away from burning it, however. So, I strained the butter through a double layer of cheesecloth set in a fine mesh strainer. And, wouldn’t you know it, I had brown butter ghee. Apparently, this is a “thing!” Who knew?
With this gorgeous new condiment on hand, I then went on to make one of the best tasting mashed cauliflower dishes I have ever tasted in my life.
Do make a pile of this, because you are going to want to put your face in the bowl and eat it straight away. I am not kidding….
And here’s the ghee…..
Brown Butter Ghee
- Recipe may be halved
- 2 cups 1 lb unsalted butter, grass-fed if possible
- Cut the butter into sixteenths.
- In a medium saucepan, over medium heat, melt the butter.
- The butter will soon foam.
- When it does, lower the heat to a low simmer and cook for about 20 minutes.
- When the butter has become clear and the milk solids have dropped to the bottom of the pan, stir it with a flat whisk or spatula.
- Now, leave the whisk behind and start watching the pot and using your nose!
- The ghee should go reddish-brown, and the milk solids will begin to brown and smell sweet.
- Err on the side of caution! The moment the liquid butter darkens, and before it burns, remove the pot from the heat.
- Strain the ghee into a jar through a few layers of cheesecloth. I have a fine mesh strainer that is sized to fit into one of those canning-jar-wide funnels that you set into a jar. I line this with two layers of cheese cloth (or a jam bag), and then pour the ghee through into a jar.
- Wait for the jar to cool to put a lid on it.
- The ghee may be stored at room temperature in a cabinet (or other dark place) for at least two weeks or in the fridge for up to three months.