Beef Free Paleo Truffle Ghee
There is something almost indulgent about making your own ghee from scratch, and folding in real black truffle takes it somewhere truly special. The slow, patient process of clarifying butter coaxes out a nutty, amber-gold fat that is far more complex than anything you'd find in a store jar. Straining away the milk solids is what makes this paleo-friendly — you're left with pure, clean butterfat that works beautifully for those avoiding certain animal proteins while still enjoying rich dairy fat. Letting the ghee cool to just the right temperature before adding the truffle is the key move here, preserving all that earthy, intoxicating aroma without scorching it. A splash of truffle oil and a pinch of sea salt round everything out, so every spoonful carries deep, layered flavor. Spread it over roasted vegetables, melt it onto a seared piece of fish, or stir it into cauliflower mash — honestly, the possibilities are hard to stop thinking about. Once it sets in the jar and you catch that truffle scent every time you open the fridge, you'll understand why this one is worth the effort.
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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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