Ghee

 Ghee is nothing but clarified butter — butter that has been heated to cook out the milk solids and water naturally present in all butter. It is deeply flavorful, with a high smoke point, and is used extensively in both north and south Indian cooking. Given how easy it is to make, and the price of the only ingredient, it's ridiculous how much specialty stores charge for a jar. 

I like to cook my ghee until the butter browns. This is called "usli ghee." It adds an extra layer of depth to the flavor.

2 sticks butter

Melt butter in a medium saucepan over medium heat. No need to stir. When the butter starts to sizzle, watch and listen. This is the water cooking out. When it stops sizzling, watch until your ghee reaches the desired color. Pour through a fine-mesh sieve into a glass jar. Discard solids. Makes 3/4 cup ghee.