Melt butter on medium heat.
Cook the butter, stirring it carefully every now and then.
Keep cooking it until the white foam disappears and the butter starts to bubble slightly.
Once the butter turns golden, remove it from the heat immediately.
Filter the hot butter through a kitchen towel lined sieve.
Add any additional spices and herbs, like it's the case with Lemon buttersauce. Pour ghee into jars and keep it in a dark cool place until needed for 3 months or in the fridge for a year.