Cinnamon Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels fancy but is genuinely straightforward, and this garlic herb version takes it somewhere truly special. Butter is slowly simmered until the milk solids turn golden and the fat becomes pure, nutty, and deeply aromatic — that's the magic of the clarification process. Smashed garlic, fresh thyme, and rosemary infuse the butter as it cooks, and once strained out, they leave behind a subtle savory depth that plain ghee just can't match. A finishing stir of chopped parsley, bright lemon zest, and sea salt gives the final product a freshness that makes it feel more like a compound butter than a pantry staple. Because it's built entirely from whole, unprocessed ingredients with no spice blends or pre-made seasonings, you never have to second-guess what's in it — every element is right there in the pot. Spread it on roasted vegetables, melt it over grilled meat, or use it anywhere you'd reach for butter and want something with a little more personality. A jar of this on the counter or in the fridge is one of the most versatile things you can have on hand.
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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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