Low Sodium Paleo Garlic Herb Ghee

Total time1 hr 45 min

Prep time10 min

Cook time35 min

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Ingredients

8 servings

For the ghee

½ lb (2 sticks) unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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4 cloves garlic, smashed and peeled
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 tbsp fresh flat-leaf parsley, finely chopped
½ tsp lemon zest
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅛ tsp black pepper (optional)

Instructions

1
Place the butter, smashed garlic cloves, thyme sprigs, and rosemary sprigs in a small saucepan over medium-low heat. Let the butter melt completely, then reduce the heat to low.
2
Cook the butter at a gentle simmer, stirring occasionally, until the milk solids on the bottom of the pan turn golden and the foam on the surface subsides, 20–25 minutes. Watch closely during the last 5 minutes — the solids can go from golden to burnt quickly. The garlic will soften and turn lightly golden at the edges; the herbs will become fragrant and slightly crisp.

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