Making clarified butter is easily done at home and is worth the effort because of the delicious flavor it provides when used in cooking, as a condiment, or as a dipping sauce for seafood.
When preparing brown butter, it is best to use of a lightly colored metal pan rather than a dark, non-stick pan so that it is easier to judge the progression of color changes while the butter is heating.
If you have never prepared brown butter before, it may be wise to have a bowl or sink of cold water handy so that the pan can be plunged into the water, which quickly lowers the temperature of the butter and prevents it from burning.
Clarified butter infused with ginger, garlic, and several spices, (known as Niter kibbeh in Amharic and Tesmi in Tigrinya) is prominent in Ethiopian and
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