Ghee is becoming a popular substitute for butter and margarines. Not only does it have a lot of healthy fats, but its unique flavor profile makes it an ideal substitute in many recipes.
Pure Ghee flavors can be buttery and smooth, to complement the recipe you’re making. In fact, ghee can enhance the flavor of some foods. Yes, we think ghee tastes even better than butter with its robust flavors!
Pastas, baked goods, and creamy sauces are all ideal candidates for swapping ingredients to ghee instead of butter or margarine or oil. Ghee can improve the texture in baked goods, especially if you want a crispier cookie or crust. A general rule of thumb is to use ¾ of the amount of butter required for the original recipe. For example, if the original recipe calls for 1 tablespoon of butter, you would use ¾ tablespoon of ghee.
Below is a chart of standard measurements and the amount needed for substitutions:
2 1/4 teaspoons
1 1/2 tablespoons
1/4 cup + 2 tablespoons
1/2 cup + 1 tablespoon
Anu Singh is the Operations Manager at The Ghee Co. She has the critical role of ensuring our production facilities are safe and efficient, and that our products consistently maintain their exceptional quality. When not overseeing our ghee production operations, she loves to create and invent in the kitchen, often sharing her recipes on our blog.