Seeds Free Paleo Garlic Herb Ghee
Rich, aromatic, and deeply savory, this garlic herb ghee is the kind of kitchen staple that quietly elevates everything it touches — from roasted vegetables to grilled meats to a simple piece of paleo-friendly flatbread. Ghee is made by slowly cooking butter until the milk solids separate and turn golden, then straining them away entirely, which is exactly what makes it such a smart choice for those avoiding dairy proteins and following a grain-free, whole-foods lifestyle. The slow simmer with smashed garlic, fresh thyme, and rosemary fills your kitchen with an incredible fragrance before the herbs are strained out and bright parsley, lemon zest, and sea salt are stirred in at the end for a finish that feels almost gourmet. Because every ingredient here is whole and unprocessed, you never have to second-guess a label or worry about hidden fillers that sneak into store-bought flavored oils and spreads. The result is a beautifully golden, herb-flecked fat that sets into a soft, spreadable consistency at room temperature. It keeps for two weeks on the counter or two months in the fridge, so one batch goes a long way toward making weeknight cooking feel a little more special.
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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)
Can be omittedblack pepper
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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