Mustard Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels almost magical — you start with humble butter and end up with something deeply golden, nutty, and far more versatile. This version layers in smashed garlic, fresh thyme, rosemary, parsley, and a bright hit of lemon zest, so every spoonful carries serious flavor. The slow simmer over low heat is the key: the milk solids gradually toast to a rich amber while the herbs perfume the fat, and straining through cheesecloth leaves you with a beautifully clear, aromatic result. Because ghee is clarified butter, it's naturally free from the dairy proteins and hidden additives that sneak into so many store-bought finishing fats and flavored spreads — no condiment labels to scrutinize, no mystery seasonings. Every ingredient here is clean and straightforward, which makes it a great fit for anyone cooking with careful attention to what goes into their food. The finished jar keeps at room temperature for up to two weeks or in the fridge for up to two months, so you can make a batch and reach for it all week long. Drizzle it over roasted vegetables, melt it onto grilled meat, or stir it into cauliflower mash — it elevates just about everything it touches.
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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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