Macadamia Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels almost meditative — slow, fragrant, and deeply rewarding. Butter is gently simmered with smashed garlic, fresh thyme, and rosemary until the milk solids turn golden and the whole kitchen smells incredible, then strained clean through cheesecloth so you're left with pure, shelf-stable clarified butter. A finishing stir of chopped parsley, lemon zest, and sea salt takes it from simple to something you'll want to spread on everything. Because the milk solids are fully removed during the clarifying process, this ghee fits comfortably into a paleo approach without any compromise on richness or flavor. Store-bought flavored butters and spreads can be a minefield of additives and mystery ingredients, so making your own means you know exactly what's in the jar. Use it to sauté vegetables, finish a steak, or simply melt over roasted sweet potatoes — it elevates just about anything it touches. A batch keeps at room temperature for two weeks or in the fridge for up to two months, so the effort you put in now pays off for weeks of seriously good cooking.
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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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