Mushroom Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels almost magical — you start with plain butter and end up with something deeply golden, nutty, and far more complex than anything you'd find in a store. This version layers in smashed garlic, fresh thyme, rosemary, parsley, and a bright hit of lemon zest, making it a finishing fat you'll want to drizzle on absolutely everything. Because the milk solids are cooked out and strained away through cheesecloth, the result is pure clarified butter — which is exactly what makes it a solid fit for a grain-free, whole-foods approach to eating. There's no fungi, no fillers, and no mystery ingredients to second-guess, just real butter and fresh herbs doing their thing. The slow simmer is where the flavor builds, so patience pays off; those 20-odd minutes on low heat coax out a toasty, almost caramel-like depth that plain butter simply can't match. Once it sets and turns that gorgeous opaque gold, you've got a versatile staple that keeps at room temperature for two weeks or in the fridge for two months. Spread it on roasted vegetables, melt it over grilled meat, or stir it into cauliflower mash — it elevates just about anything it touches.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!