Sesame Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels almost magical — you start with plain butter and end up with something deeply golden, nutty, and shelf-stable that makes everything it touches taste better. This version layers in smashed garlic, fresh thyme, rosemary, parsley, and a hint of lemon zest, so the finished product is fragrant and complex right out of the jar. Because the milk solids are cooked out and strained away through cheesecloth, the result is naturally dairy-protein-free and fits comfortably within a paleo approach without any workarounds. Store-bought flavored oils and finishing butters can be a minefield of hidden additives, but every single ingredient here is straightforward and easy to verify. The slow simmer is where the real alchemy happens — the solids turn golden, the herbs crisp up, and the whole kitchen smells incredible. Once it cools and sets into that soft, opaque spread, you'll want to keep a jar on the counter at all times for roasting vegetables, finishing steaks, or just swiping across a warm sweet potato.
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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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