Celery Free Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle ghee is the kind of finishing fat that transforms even the simplest dish into something extraordinary. The process starts with clarifying butter low and slow until the milk solids turn golden and the fat becomes that gorgeous, clear amber-gold — a technique that's more meditative than difficult. Straining out the solids through cheesecloth leaves you with pure, shelf-stable ghee that's far cleaner than most store-bought options. Once the ghee cools just enough, black truffle and truffle oil are stirred in, blooming their earthy, umami-forward fragrance into every drop. A pinch of sea salt ties it all together without overpowering the truffle's natural complexity. Pour it over roasted vegetables, stir it into cauliflower mash, or let a spoonful melt over a perfectly seared steak — the applications are practically endless. Store it in a glass jar in the fridge and you'll have a luxurious, celery-free condiment ready to elevate weeknight dinners and special occasions alike.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!