Spice 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 far more versatile. This version layers in fresh garlic, thyme, rosemary, parsley, and a bright hit of lemon zest, all of which infuse the fat as it slowly clarifies on the stove. The aromatics are strained out before finishing, so you get all of that herby, garlicky flavor without any chunky bits or lingering heat from spices. For anyone navigating a spice-free approach, this recipe is a genuine find — it builds serious depth using only fresh herbs and alliums, with no dried chili, pepper blends, or spice rack staples required (black pepper is even listed as optional, so you stay fully in control). The slow simmer is the real technique here: the milk solids drop to the bottom and turn golden, the foam clears, and what's left is pure, shelf-stable clarified butter with incredible flavor. Finishing with parsley, lemon zest, and sea salt while the ghee is still warm means those bright notes bloom right into the fat. Use it to sauté vegetables, finish a steak, or simply spread it on anything that deserves a little richness.
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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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