Eggless Paleo Garlic Herb Ghee
Clarified butter gets a serious upgrade here, infused with smashed garlic, fresh thyme, and rosemary before being strained into a silky, golden finishing fat that belongs on just about everything. The slow simmer is where the magic happens — the milk solids toast to a nutty golden brown while the herbs perfume the entire pan, building layers of flavor you simply cannot get from a store-bought jar. Because ghee is made by cooking off the milk solids and straining them away, it fits naturally into a paleo approach without any workarounds or substitutions. A finishing stir of chopped parsley, bright lemon zest, and sea salt pulls the whole thing together while the ghee is still warm, so every spoonful carries that herby, citrusy punch. Spoon it over roasted vegetables, seared meat, or a bowl of cauliflower rice and it instantly makes the dish feel restaurant-worthy. It keeps at room temperature for two weeks or in the fridge for two months, so one batch goes a long, long way.
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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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