Ghee is clarified butter and is used in many Indian recipes and quite easy to make.
Ghee has no water content in it. This is accomplished by placing a pound of good butter in a sauce pan and melting it over medium heat. Raise heat slightly to bring butter to a boil until all of the water is boiled away and milk solids are at the bottom of your pan. The remaining butter will turn a clear gold and start to foam. Clear off the foam, once this is done the remaining golden liquid is clarified butter. Use a large spoon or ladle to remove the ghee/clarified butter. This can be poured into a jar after it cools. The butter flavor is smooth and intense.
If you prefer you may be able to find ghee in the ethnic foods section at your supermarket.
*Ghee is sometimes called drawn butter and used as a dipping sauce for lobster, shrimp and crayfish.