Cinnamon 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 real butter — slowly cooking it until the milk solids separate and turn golden, then straining them out through cheesecloth to leave behind pure, shelf-stable butterfat. That clarified base is what makes this recipe work so well for anyone avoiding hidden spice blends or flavored oils that often sneak cinnamon into unexpected places. Once the ghee cools to the right temperature, finely minced black truffle and truffle oil are stirred in, infusing every drop with that unmistakable earthy, almost intoxicating depth. A pinch of sea salt ties it all together. Spoon it over roasted vegetables, melt it onto a grass-fed steak, or swirl it into cauliflower mash — the applications are practically endless. Store it in a sealed glass jar in the fridge and you'll have a genuinely special ingredient ready to elevate weeknight dinners and dinner-party showstoppers alike.
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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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