Yeast Free Paleo Garlic Herb Ghee
Butter gets a serious upgrade here, slowly simmered with smashed garlic, fresh thyme, and rosemary until the milk solids turn golden and every last drop of flavor blooms into the fat. Straining out those milk solids is exactly what makes this ghee work for anyone avoiding yeast and the digestive triggers that can come with conventional dairy — the clarifying process removes the proteins and sugars that cause issues, leaving behind pure, stable, golden fat. A finishing stir of chopped parsley, lemon zest, and sea salt gives it a brightness that plain ghee simply can't match. Spread it on roasted vegetables, melt it over a grilled steak, or use it anywhere you'd reach for butter and want something with a little more personality. Because it stores at room temperature for up to two weeks or in the fridge for up to two months, a single batch goes a long way. It's the kind of kitchen staple that quietly makes everything you cook taste more intentional.
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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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