Substitute for Ghee (Clarified Butter)
Butter with the milk solids removed. Used in Indian cooking, high-heat cooking, and by those avoiding lactose.
The Best Substitute
The Professor's top pick for replacing ghee (clarified butter) is Butter at a ratio of 1 cup butter = 1 cup ghee (slightly reduce cooking temperature since butter burns sooner). This works well for sauteing, Indian dishes, baking, roasting. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Butter
Flavor impact: Similar rich, buttery flavor. Butter will brown and burn faster due to milk solids.
Coconut Oil
Flavor impact: Neutral (refined) or coconutty (virgin). Provides similar high smoke point for cooking.
Dairy-free
Ghee is simply butter with the milk solids removed. This raises its smoke point to about 485°F, making it excellent for high-heat cooking. You can make it at home: melt butter, skim the foam, pour off the clear golden liquid.
Frequently Asked Questions
Ghee has virtually all lactose and casein removed with the milk solids. Most lactose-intolerant people tolerate it well, but it is technically still a dairy product.
The Bottom Line
If you are out of ghee (clarified butter), the best all-around substitute is butter. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role ghee (clarified butter) plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology