Nitrate & Nitrite Free Paleo Garlic Herb Ghee
Ghee is one of those kitchen staples that transforms everything it touches — and this garlic herb version takes it somewhere truly special. Butter is slowly 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 for a pure, shelf-stable fat. Chopped flat-leaf parsley and a hit of lemon zest are stirred in while the ghee is still warm, giving every spoonful a bright, herby finish that plain butter simply can't compete with. Because the milk solids are fully removed during clarification, you're left with a rich cooking fat that's naturally free from the additives and preservatives found in many store-bought spreads and flavored oils. It works beautifully for sautéing vegetables, finishing grilled meats, or simply spread over roasted sweet potatoes straight from the oven. The process takes a little patience, but the result is a jar of something genuinely luxurious that keeps for weeks at room temperature or months in the fridge.
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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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