Ginger Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels almost alchemical — you start with humble butter and end up with something deeply golden, nutty, and shelf-stable that elevates everything it touches. This version layers in fresh garlic, thyme, rosemary, parsley, and a bright hit of lemon zest, so the finished product is far more interesting than anything you'd find in a store. Because the milk solids are cooked out and strained away through cheesecloth, the result is pure clarified butter — completely dairy-protein-free and a natural fit for paleo cooking. There's no ginger anywhere near this recipe, which makes it a reliable go-to when you need a flavorful fat without worrying about that particular ingredient sneaking in through a spice blend or pre-made product. The slow simmer is the key step: those 20-plus minutes over low heat coax out a toasty, almost caramel-like depth that plain melted butter simply can't match. Once it sets and turns that gorgeous opaque gold, you'll want to spread it on everything — roasted vegetables, grilled meat, or just a warm piece of paleo-friendly bread.
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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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