Capsaicin Free Paleo Garlic Herb Ghee
Ghee is one of those kitchen staples that quietly elevates everything it touches, and this garlic herb version takes it somewhere truly special. Butter is slowly simmered with smashed garlic, fresh thyme, and rosemary until the milk solids turn golden and the whole kitchen smells incredible — then it's strained clean and finished with chopped parsley, lemon zest, and sea salt. The result is a rich, aromatic cooking fat that's completely free from any heat or spice, making it a brilliant go-to for anyone who needs to avoid capsaicin without sacrificing bold, complex flavor. Because the milk solids are fully removed during the clarification process, it also fits neatly into a paleo approach. Use it to sear proteins, toss with roasted vegetables, or simply melt over a bowl of cauliflower mash for an instant upgrade. It keeps at room temperature for up to two weeks, so a jar on the counter means deeply flavored, heat-free cooking fat is always within reach.
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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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