Ghee is clarified butter. Pepe Saya simmer their unsalted butter until the milk solids separate and then caramelise it over a low heat. The liquid that remains is passed through a muslin cloth to remove any impurities, bottled and there you have it- ghee glorious ghee.
With a lovely nutty flavour and high smoke point of 230˚C, Ghee is perfect for roasting potatoes, cooking curries or basting a steak.