Legume Free 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 brown, the herbs turn fragrant and slightly crisp, and the garlic softens into something mellow and sweet before it's removed entirely. Straining through cheesecloth leaves you with a beautifully pure ghee, and then a finishing stir of chopped parsley, lemon zest, and sea salt brings it all together with a bright, herbaceous lift. Because ghee is made by removing the milk solids from butter, it's naturally free from the proteins that can cause issues, and there's not a legume in sight — no bean oils, no soy, nothing hiding in the ingredient list. It's a pantry staple that works hard: melt it over roasted vegetables, swirl it into cauliflower mash, use it to sear a steak, or simply spread it on a grain-free flatbread while it's still warm. A batch keeps at room temperature for two weeks, so you can make it ahead and reach for it all week long without a second thought.
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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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