Almond Free Paleo Truffle Ghee
Rich, deeply aromatic, and genuinely luxurious, this truffle-infused ghee is the kind of finishing fat that transforms a simple dish into something restaurant-worthy. The process starts with clarifying butter low and slow until the milk solids drop and turn golden, leaving behind a beautifully clear, amber liquid with a nutty depth that pairs perfectly with earthy black truffle. Straining through cheesecloth removes every last bit of dairy solids, which is exactly what makes ghee such a clean, pure fat — and what keeps this recipe free from the hidden nut-based additives that sometimes sneak into specialty flavored oils and compound butters at the store. Once the ghee cools to the right temperature, real black truffle and truffle oil are stirred in so the aromatics bloom without scorching, locking in that unmistakable, intoxicating fragrance. A pinch of fine sea salt ties everything together and makes the flavor pop. Spoon it over steak, roasted vegetables, eggs, or cauliflower rice and you will immediately understand why people obsess over truffle season. It keeps beautifully in the fridge, so one careful batch rewards you for weeks.
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter
- 1 oz black truffle, very thinly sliced or finely minced
- 1 tbsp black truffle oil
- ¼ tsp fine sea salt
Instructions
- 1
Cut the butter into roughly 1-inch pieces and place in a small saucepan over medium-low heat. Let it melt completely without stirring, then reduce the heat to low.
- 2
Cook the melted butter over low heat, undisturbed, until the white milk solids sink to the bottom and turn lightly golden, and the surface foam subsides, about 20–25 minutes. The liquid fat should be clear and amber-gold. Remove from heat.
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