Lupin Free Paleo Garlic Herb Ghee
Ghee is one of those kitchen staples that transforms everything it touches — and this garlic herb version takes it somewhere truly special. Butter is slowly simmered with smashed garlic, fresh thyme, and rosemary until the milk solids turn golden and the whole kitchen smells incredible. Straining out those solids through cheesecloth is what makes it proper ghee, leaving behind a beautifully clear, shelf-stable fat that's naturally free from the legume-based additives and fillers that can sneak into processed cooking fats. Once it's strained, warm parsley, bright lemon zest, and a pinch of sea salt are stirred right in, giving every jar a fresh, herby finish that plain ghee just can't compete with. Spread it on roasted vegetables, melt a spoonful over a seared steak, or use it anywhere you'd reach for butter — the flavor is richer and more complex in the best possible way. It keeps at room temperature for 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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