Gut Friendly Paleo Garlic Herb Ghee
Clarified butter has been a kitchen staple for centuries, and this garlic herb version takes it somewhere truly special. By slowly simmering the butter until the milk solids turn golden and then straining them out completely, you're left with pure, rich fat that's far easier on digestion than regular butter — making it a smart choice for anyone focused on gut health. The removal of those milk solids is the key step that sets ghee apart, and this recipe walks you through it with confidence. As the butter gently bubbles away, the garlic, thyme, and rosemary infuse every drop with deep, savory aroma before being strained out, leaving behind only their essence. A finishing stir of fresh parsley, bright lemon zest, and sea salt gives the final product a complexity that store-bought ghee simply can't match. Spread it over roasted vegetables, melt it over grilled meat, or use it anywhere you'd reach for cooking fat — the flavor upgrade is immediate and undeniable. A jar of this on your counter or in your fridge means you're always one spoonful away from something delicious.
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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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