Beef Free Paleo Garlic Herb Ghee
Clarified butter gets a serious upgrade here, infused with smashed garlic, fresh thyme, and rosemary before being strained into a silky, golden finishing fat that belongs on just about everything. The slow simmer is where the magic happens — the milk solids toast gently on the bottom of the pan while the herbs perfume the entire batch, building a depth of flavor you simply can't get from plain butter. Because the milk solids are fully removed through cheesecloth, what you're left with is pure, shelf-stable ghee that fits comfortably within a paleo framework without any compromise on richness. A finishing stir of chopped parsley, lemon zest, and sea salt gives it a bright, herbaceous lift that makes it feel more like a condiment than a cooking fat. Spoon it over roasted vegetables, melt it onto grilled chicken, or use it as your go-to sauté fat for anything that deserves a little extra character. It keeps at room temperature for two weeks or in the fridge for up to two months, so one batch goes a long way.
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Learn more →Ingredients
8 servings
For the ghee
- ½ lb (2 sticks) unsalted butter
- 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
- 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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