Brazil Nut Free Paleo Truffle Ghee
Rich, aromatic, and deeply luxurious, this truffle ghee turns a handful of simple ingredients into something that tastes genuinely special. The process of slowly cooking butter until the milk solids separate and turn golden is surprisingly meditative, and the reward is a beautifully clear, amber-gold fat with a nutty depth that pairs perfectly with the earthy punch of black truffle. Stirring in the fresh truffle and truffle oil at just the right temperature — warm enough to bloom the aromatics without scorching them — is the kind of small detail that makes a big difference in the final flavor. Because the milk solids are fully strained out through cheesecloth, the finished ghee is pure clarified butterfat, which is what makes it paleo-friendly and easier to digest for those avoiding dairy proteins. The sea salt ties everything together and keeps the flavor balanced rather than overwhelming. Spoon it over grilled steak, roasted vegetables, or scrambled eggs and you will immediately understand why truffle ghee has a cult following. Store it in a glass jar in the fridge and it keeps beautifully, ready to elevate whatever you're cooking next.
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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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