Nutmeg Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels almost alchemical — you start with humble butter and end up with something golden, nutty, and deeply aromatic. This version layers in smashed garlic, fresh thyme, rosemary, parsley, and a bright hit of lemon zest, making it far more interesting than anything you'd find on a store shelf. The slow simmer over low heat is the key: the milk solids gradually toast to a warm golden color, the herbs turn fragrant and slightly crisp, and the garlic softens just enough before being strained out entirely. That straining step is also what makes this completely free of the dairy proteins and milk solids that can cause issues, leaving behind pure, shelf-stable clarified butter infused with herby goodness. Warm it into roasted vegetables, melt a spoonful over a grilled steak, or use it as a rich base for sautéing — it elevates just about everything it touches. Because every ingredient here is straightforward and whole, you never have to second-guess what's in the jar. Once you've made a batch, plain butter is going to feel like a serious downgrade.
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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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