Celery Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels far more impressive than the effort involved, and this garlic herb version takes it to a whole new level. Butter is slowly simmered until the milk solids turn golden and the fat becomes pure, nutty, and shelf-stable — a process that also makes it a natural fit for paleo cooking since the dairy proteins are removed along the way. Garlic, fresh thyme, and rosemary perfume the butter as it clarifies, then get strained out, leaving behind nothing but deeply aromatic, golden fat. A finishing stir of chopped parsley, lemon zest, and sea salt gives it a brightness that makes it taste almost like a compound butter — only richer and more versatile. Spoon it over roasted vegetables, sear a steak in it, or simply melt it onto anything that needs a little magic. Since you're making it from scratch with whole, recognizable ingredients, there's no guesswork about what's actually in the jar. It keeps beautifully at room temperature for two weeks or in the fridge for two months, so one batch goes a long, long way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!