Caffeine Free Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle-infused ghee is the kind of finishing fat that transforms even the simplest dish into something special. The process starts with clarifying butter low and slow until the milk solids drop away and the liquid turns a gorgeous amber-gold — that's the moment you know you've built real depth of flavor. Straining through cheesecloth removes every last bit of dairy solids, leaving behind pure, shelf-stable butterfat that fits comfortably within a grain-free, whole-foods approach to eating. Once the ghee cools just enough, real black truffle and truffle oil are stirred in so the heat coaxes out every bit of that earthy, luxurious aroma without scorching it. A pinch of sea salt ties everything together and makes the flavor pop. Spoon it over roasted vegetables, seared steak, or cauliflower mash and watch it melt into something extraordinary. Store it in a sealed glass jar in the fridge and you'll have a seriously impressive condiment ready to go whenever you need it.
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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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