Ethiopian Clarified Butter

Discussion in 'Recipes' started by John Brunner, Jul 1, 2022.

  1. John Brunner

    John Brunner Senior Staff
    Staff Member Senior Staff Greeter Task Force Registered

    Joined:
    May 29, 2020
    Messages:
    22,675
    Likes Received:
    32,151
    This flavored butter is great on all sorts of stuff. I use it on broccoli, asparagus, corn-on-the-cob, brussels sprouts, and just about any green veggie. Recipe sites say it is also good on meats and fish...I've not tried that.

    Since it is clarified, it keeps for a long time in the fridge in any container with a tight-fitting lid.

    Internet recipes are all over the place regarding different ingredients and different quantities/ratios. I've found this specific recipe to be a nice balance of flavors.


    Ethiopian Clarified Butter

    Ethiopian Clarified Butter.jpg

    ¹Original recipe calls for cardamom pods. They are way too strong, even when only left in for a brief amount of time. Ground cardamom is the preferred choice.


    Don’t worry if not all the spices are available. Different versions of this recipe vary greatly in ingredients and quantities.


    Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.

    Strain through cheesecloth. Store in the refrigerator or freezer and use as needed.

    Put on meat, veggies, popcorn, eggs, lentils.

    pdf attached
     

    Attached Files:

    #1
    Ruby Begonia likes this.
  2. Nancy Hart

    Nancy Hart Veteran Member
    Registered

    Joined:
    Jun 3, 2018
    Messages:
    10,667
    Likes Received:
    20,005
    Four cloves of crushed garlic in only one pound of butter? :confused: :eek:.. P. U. !

    Maybe the cardamom is there to disguise the garlic taste/smell. :p :)
     
    #2
    Don Alaska and John Brunner like this.
  3. John Brunner

    John Brunner Senior Staff
    Staff Member Senior Staff Greeter Task Force Registered

    Joined:
    May 29, 2020
    Messages:
    22,675
    Likes Received:
    32,151
    Man, I put way more than that in my garlic butter. I just found a recipe for garlic butter that has 4 cloves of garlic in only 1 1/2 sticks of butter...that's 11 cloves per pound!!! Actually, that's about what I do...I put 5 or 6 in a pan with 1/2# of butter and let it simmer then strain it.

    And the funny thing is, 4 cloves is the least amount of garlic used in any of the E.C. Butter recipes I've seen. That's why I stuck with this one...it's subtle. ;)
     
    #3
    Last edited: Jul 1, 2022
    Don Alaska and Nancy Hart like this.

Share This Page