Capsaicin Free Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle ghee is the kind of finishing fat that makes everything it touches taste more luxurious. The process starts with clarifying butter low and slow until the milk solids drop and turn golden, leaving behind a beautifully clear, amber-hued fat that's pure and clean-tasting. Once strained through cheesecloth, the ghee is infused with real black truffle and truffle oil at just the right temperature — warm enough to coax out that earthy, intoxicating fragrance without scorching it. For anyone avoiding capsaicin, this is a genuinely exciting condiment because it delivers bold, complex flavor with zero heat — no chili, no pepper, nothing that burns. It's also naturally paleo-friendly, made from just butter, truffle, truffle oil, and a pinch of sea salt. Spoon it over roasted vegetables, stir it into cauliflower mash, or let it melt across a perfectly seared steak. A jar of this in the fridge is basically a secret weapon.
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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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