Pregnancy Friendly Paleo Garlic Herb Ghee
Clarified butter gets a serious upgrade here, infused with smashed garlic, fresh thyme, rosemary, parsley, and a bright hit of lemon zest for a finishing fat that makes almost everything taste better. Because the milk solids are cooked out and strained away through cheesecloth, what you're left with is pure, clean butterfat — which is exactly why ghee is such a smart choice when you're being thoughtful about what goes into your body. The slow simmer over low heat is the key step, giving the garlic time to soften and the herbs to bloom without any rushing or scorching. Once the parsley and lemon zest are stirred in at the end, the flavor is layered and aromatic in a way that plain butter simply can't match. Drizzle it over roasted vegetables, use it to sear proteins, or just let a spoonful melt onto warm sweet potatoes — it works beautifully across the board. It keeps at room temperature for two weeks or in the fridge for up to two months, so one batch goes a long way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!