Paleo Garlic Herb Ghee
Ghee is one of those pantry staples that quietly transforms everything it touches — and this garlic herb version takes it somewhere truly special. Butter is slowly simmered until the milk solids turn golden and the fat becomes pure, nutty, and deeply clarified, which is exactly what makes it work for a grain-free, dairy-casein-free lifestyle. Smashed garlic, fresh thyme, and rosemary infuse the fat as it cooks, then get strained out, leaving behind all that savory depth without any of the solids. A finishing stir of chopped parsley, lemon zest, and sea salt gives the finished ghee a bright, herbaceous lift that store-bought versions simply can't match. Spread it on roasted vegetables, melt it over a grass-fed steak, or use it anywhere you'd reach for butter — the flavor payoff is enormous. This batch makes enough to keep on the counter for two weeks or in the fridge for two months, so one slow, satisfying cook session sets you up for a long time.
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Learn more →Ingredients
8 servings
For the ghee
- ½ lb (2 sticks) unsalted butter
Chef's tipGhee keeps the buttery flavor and is great for sauteing, finishing, and melted-butter uses. - 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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