Ghee Roux Recipes

GHEE

Ghee image

Provided by Alton Brown

Time 12m

Yield Slightly less than 1 pound of ghee

Number Of Ingredients 1

Ingredients

1 pound butter

Steps:

Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

GHEE GRAVY

Ghee Gravy image

This silky gravy is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

Provided by Nick Kindelsperger

Categories Sauce Kid-Friendly Thanksgiving turkey Small Plates

Yield Makes 3 cups

Number Of Ingredients 5

Ingredients

1/4 cup ghee
1/4 cup all-purpose flour
4 cups Pressure-Cooker Turkey Stock
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Steps:

Heat ghee in a medium saucepan over medium until just beginning to bubble. Sprinkle in flour and whisk until no lumps remain. Continue cooking, whisking occasionally, until a light yellow roux forms, 2-3 minutes.
While whisking, add stock in a slow, steady stream. Bring to a boil, then reduce to a gentle simmer. Cook, whisking occasionally, until reduced to 3 cups, 15-20 minutes. Whisk in salt and pepper, then remove from heat.

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