Citric Acid 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 clarifying real butter — slowly coaxing out the milk solids until the fat turns a gorgeous amber-gold — which is exactly what makes this safe for anyone avoiding citric acid. No additives, no preservatives, no mystery stabilizers that sneak into store-bought flavored butters and specialty oils. Once the ghee is strained and cooled to just the right temperature, real black truffle and truffle oil are folded in so their earthy, intoxicating aroma blooms without scorching. A pinch of fine sea salt ties it all together. The result is a silky, semi-solid jar of pure indulgence that you can melt over roasted vegetables, stir into cauliflower mash, or swipe across a perfectly seared steak. Keep a jar in the fridge and 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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