Rice Free Paleo Garlic Herb Ghee
Ghee is one of those kitchen staples that quietly elevates everything it touches, and this garlic herb version takes it to a whole new level. Butter is slowly simmered until the milk solids turn golden and nutty, then strained clean so you're left with pure, shelf-stable clarified fat that's completely free of grains, fillers, or anything processed. Fresh thyme, rosemary, and smashed garlic perfume the butter as it cooks, and a finishing stir of chopped parsley, lemon zest, and sea salt gives the final product a bright, herbaceous punch that store-bought ghee simply can't match. The process takes a little patience, but the payoff is a deeply flavorful cooking fat you can drizzle over roasted vegetables, melt onto grilled meat, or use anywhere you'd reach for butter. Because it's made from scratch with nothing but whole, recognizable ingredients, you never have to second-guess what's in it. A jar of this on your counter or in your fridge means you're always one spoonful away from making something taste significantly better.
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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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