Chicken Free Paleo Garlic Herb Ghee
Rich, aromatic, and deeply savory, this garlic herb ghee is the kind of kitchen staple that quietly elevates everything it touches — from roasted vegetables to a sizzling cast-iron steak. The process of slowly simmering butter with smashed garlic, fresh thyme, and rosemary is genuinely meditative, and the payoff is a golden, fragrant fat that smells absolutely incredible. Straining out the milk solids is what makes this ghee paleo-friendly, since removing the lactose and casein leaves behind pure clarified butterfat that works beautifully for those avoiding dairy proteins. A finishing stir of chopped parsley, bright lemon zest, and sea salt takes it from classic to something truly special. Because you're making it yourself, you know exactly what's in the jar — no mystery additives, no shared-facility concerns, just clean, real ingredients. It keeps at room temperature for two weeks or in the fridge for up to two months, so one batch goes a long way. Spread it on paleo bread, use it to sauté greens, or just let a spoonful melt over a bowl of roasted sweet potatoes — you'll find excuses to use it everywhere.
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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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