Vegetarian Paleo Garlic Herb Ghee
Clarified butter gets a serious upgrade here, and the result is a deeply aromatic, golden spread that belongs on just about everything. Unsalted butter is slowly simmered with smashed garlic, fresh thyme, and rosemary until the milk solids turn nutty and golden — that's where all the flavor magic happens. Once strained through cheesecloth, the pure, silky fat gets finished with chopped flat-leaf parsley, bright lemon zest, and a pinch of sea salt, giving it a herby complexity that plain butter simply can't touch. Because the milk solids are fully removed during the clarifying process, this is a great option for anyone who wants the richness of butter without the lactose or casein that comes along with it. It keeps at room temperature for two weeks or in the fridge for up to two months, so you can make a batch and reach for it whenever you need to elevate a simple meal. Melt a spoonful over roasted vegetables, stir it into cauliflower mash, or use it as a finishing fat for seared proteins — the garlic and herb notes make everything taste intentional and restaurant-worthy.
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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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