Turkey Free Paleo Garlic Herb Ghee
Rich, aromatic, and deeply savory, this garlic herb ghee is the kind of kitchen staple that quietly upgrades everything it touches — from roasted vegetables to seared proteins to a simple piece of paleo-friendly flatbread. Butter is slowly simmered with smashed garlic, fresh thyme, and rosemary until the milk solids turn golden and the fat becomes nutty and clarified, filling your kitchen with an incredible fragrance. Straining out the solids removes the dairy proteins and sugars that make regular butter off-limits for strict paleo eating, leaving behind pure, shelf-stable cooking fat. A finishing stir of chopped parsley, lemon zest, and sea salt gives it a brightness that sets it apart from plain ghee you'd find at the store. The whole process is surprisingly meditative — just keep a close eye during those final minutes to make sure the solids don't tip from golden to burnt. Once it sets and turns opaque in the jar, you'll have a versatile, flavor-packed fat ready to reach for over the next couple of weeks without a second thought.
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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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