MSG Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels fancy but is genuinely straightforward, and this garlic herb version takes it somewhere truly special. Butter is slowly simmered until the milk solids turn golden and the foam clears, leaving behind pure, nutty clarified fat that's rich without being heavy. Smashed garlic, fresh thyme, and rosemary infuse the butter as it cooks, and once strained, chopped parsley and bright lemon zest are stirred right in for a finish that smells incredible. Because you're making it yourself from whole, recognizable ingredients, there's no need to scrutinize labels for hidden additives or flavor enhancers — you know exactly what's in the jar. The clarification process also removes the milk solids, which is what makes this a great fit for those following a paleo approach. Use it to finish roasted vegetables, sear a steak, or simply spread it on anything that needs a little extra something. A batch keeps at room temperature for two weeks, so it's always ready when you need it.
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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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