BHA & BHT Free Paleo Truffle Ghee
There is something genuinely luxurious about a jar of truffle ghee sitting in your fridge, ready to elevate just about anything it touches. The process starts with real unsalted butter that gets slowly clarified on the stovetop — the milk solids are cooked out and strained away through cheesecloth, leaving behind a pure, golden fat that is naturally free from the synthetic preservatives BHA and BHT that show up in so many commercial cooking fats and flavored oils. Once the ghee cools to the right temperature, real black truffle and black truffle oil are stirred in, so the earthy, intoxicating aroma blooms into the fat without scorching. A pinch of fine sea salt ties everything together. The result is a rich, deeply fragrant finishing fat that works beautifully melted over roasted vegetables, stirred into cauliflower mash, or drizzled over a perfectly cooked steak. Because you are making it from scratch with just four clean ingredients, you know exactly what is — and is not — in the jar. It stores in the refrigerator and gets better as the truffle continues to infuse, making it one of those small-batch kitchen projects that pays off every single time you open the lid.
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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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