BHA & BHT Free Paleo Garlic Herb Ghee
Most store-bought flavored butters and cooking fats are loaded with synthetic preservatives like BHA and BHT to extend shelf life — but this homemade ghee skips all of that entirely. Every ingredient here is whole and recognizable: real butter, fresh garlic, thyme, rosemary, parsley, a little lemon zest, and sea salt. The slow clarifying process gently cooks off the milk solids, leaving behind a rich, golden fat that's deeply aromatic and incredibly versatile. As the garlic softens and the herbs turn fragrant in the pan, your kitchen will smell absolutely incredible — and that flavor carries straight into the finished jar. Stirring in the fresh parsley and lemon zest at the end keeps things bright and herbaceous, so it's not just a cooking fat but a finishing touch you'll want on everything. Spread it on roasted vegetables, melt it over grilled meat, or use it as your go-to sauté fat for a clean, preservative-free kitchen staple you made yourself.
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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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