Coconut Free Paleo Garlic Herb Ghee
Clarified butter gets a serious upgrade here, and once you taste it, plain butter is going to feel like a downgrade. Unsalted butter is slowly simmered with smashed garlic, fresh thyme, and rosemary until the milk solids turn golden and the whole kitchen smells incredible — that low-and-slow process is exactly what makes ghee so rich and nutty. Straining out the solids through cheesecloth leaves you with a beautifully pure, shelf-stable fat that's naturally free from dairy proteins and any tropical oils or fillers you might find lurking in store-bought finishing butters. Warm parsley, bright lemon zest, and a pinch of sea salt are stirred in at the end, giving the finished ghee a fresh, herby lift that works on everything from roasted vegetables to grilled meat. It keeps at room temperature for two weeks or in the fridge for up to two months, so you can make a batch and reach for it all week long. Whether you're cooking paleo or just trying to keep things clean and simple, this is the kind of staple that earns a permanent spot on your counter.
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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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