Barley Free Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle ghee is the kind of condiment that makes everything it touches taste more luxurious. The process starts with clarifying butter low and slow until the milk solids separate and turn golden, leaving behind a pure, shelf-stable fat with a beautifully clean flavor. Straining through cheesecloth removes all the solids, so what you're left with is silky, amber-gold ghee that's naturally free from grains, gluten, and anything that could sneak in through processed ingredients. Once the ghee cools slightly, real black truffle and truffle oil are stirred in, infusing every drop with that unmistakable earthy, almost musky depth. A pinch of sea salt ties it all together and makes the truffle flavor pop. Spoon it over roasted vegetables, steak, eggs, or anything that deserves a serious upgrade — this jar will quietly become the most-reached-for thing in your fridge.
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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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