Pescatarian Paleo Garlic Herb Ghee

Making your own clarified butter at home is one of those kitchen projects that feels fancy but is genuinely straightforward once you try it. Unsalted butter is slowly simmered until the milk solids turn golden and the foam clears, leaving behind a rich, nutty, shelf-stable fat that's far more versatile than the original stick. Garlic, thyme, and rosemary infuse the butter as it cooks, so by the time you strain everything out, the flavor is already deeply aromatic. A finishing stir of fresh parsley, lemon zest, and sea salt gives it a bright, herbaceous lift that makes it taste like something you'd find at a nice restaurant. Because the milk solids are fully removed during straining, the result is naturally lactose-free and fits cleanly into a paleo approach — no additives, no fillers, just pure clarified butter with real ingredients. Drizzle it over grilled fish, roasted vegetables, or cauliflower rice, and it instantly elevates whatever it touches. A batch keeps for two weeks at room temperature or two months in the fridge, so you'll always have something special on hand.

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