Carrageenan Free Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle ghee is the kind of condiment that makes everything it touches taste more luxurious. The process starts with real unsalted butter, slowly cooked until the milk solids separate and turn golden — that careful clarification is exactly what makes this recipe work without any additives or stabilizers that show up in so many store-bought specialty spreads. Once strained through cheesecloth, the pure golden fat is infused with real black truffle, truffle oil, and a pinch of sea salt, giving you layers of earthy, umami-forward flavor in every spoonful. Because the milk solids are fully removed during the clarification step, what remains is clean, shelf-stable fat with none of the dairy proteins that can complicate certain dietary needs. Letting the ghee cool to that 150–160°F sweet spot before adding the truffle is a small but important detail — it preserves the delicate aroma without scorching it. Spoon it over roasted vegetables, stir it into mashed cauliflower, or melt a little onto a perfectly seared steak. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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