Mold Detox Friendly 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. Because the butter is slowly clarified, the milk solids are cooked out and strained away entirely, leaving behind pure, golden fat that's far gentler on a sensitive system than regular butter. That removal of casein and lactose is exactly what makes ghee such a reliable choice when you're being careful about what goes into your body. Fresh thyme, rosemary, lemon zest, and parsley are stirred in at the end, so you get bright, clean flavor from ingredients you can actually trust. The slow simmer does the heavy lifting — you just watch for that gorgeous golden color and let the aromatics do their thing. Spread it over roasted vegetables, melt it into a pan before cooking proteins, or simply let it soften onto a warm sweet potato. A jar of this in your fridge means deeply satisfying, herb-forward richness is always just a spoonful away.
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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)
Can be omittedblack pepper
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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