Hazelnut Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels almost magical — you start with plain butter and end up with something deeply golden, nutty, and shelf-stable that elevates everything it touches. This version goes a step further by infusing the butter with smashed garlic, fresh thyme, and rosemary as it slowly clarifies, so the finished product carries layers of savory, herby flavor before you even open the jar. A finishing stir of chopped parsley, lemon zest, and sea salt makes it feel genuinely special rather than just functional. Because ghee is made by cooking off the milk solids and straining them out through cheesecloth, it's naturally free from the dairy proteins and lactose that can cause issues — and there's no risk of the nut-based cross-contamination that shows up in so many store-bought flavored oils and finishing butters. Every ingredient here is straightforward and easy to verify, which is exactly the kind of peace of mind that makes cooking from scratch worth it. The result is a rich, aromatic spread that works beautifully on roasted vegetables, grilled meats, or stirred into cauliflower mash. It keeps at room temperature for up to two weeks or in the fridge for up to two months, so one batch goes a 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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