Honey Free Paleo Garlic Herb Ghee
Ghee is one of those kitchen staples that quietly transforms everything it touches — and this garlic herb version takes it somewhere truly special. Made by slowly simmering butter until the milk solids turn golden and the foam fades away, the result is a rich, clarified fat infused with smashed garlic, fresh thyme, and rosemary before being finished with bright lemon zest and chopped parsley. The process is meditative and the payoff is enormous: a deeply savory, aromatic spread that works on roasted vegetables, grilled meats, or stirred into cauliflower mash. Because ghee is naturally free of the milk solids that get cooked off and strained away, it fits cleanly into a paleo lifestyle without any sweeteners or additives sneaking in. Store-bought flavored butters and compound spreads often contain hidden sugars or preservatives, so making your own gives you complete control over every ingredient. A jar of this on your counter or in your fridge means you're always one spoonful away from making a good meal taste exceptional.
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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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