Citrus 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 special. The process starts with clarifying real butter — slowly cooking it until the milk solids separate and turn golden, then straining them out through cheesecloth — which is exactly what makes this work so well for anyone avoiding dairy proteins while still wanting that buttery depth. What's left is pure, clear, amber-gold fat that carries flavor beautifully. Black truffle and truffle oil are stirred in at just the right temperature so the earthy, intoxicating aroma blooms without scorching. A pinch of sea salt ties it all together. The result is a jar of something genuinely luxurious that you made on your own stovetop, with no citrus, no fillers, and no mystery ingredients hiding in a store-bought blend. Drizzle it over roasted vegetables, stir it into cauliflower mash, or let it melt over a perfectly seared steak — it earns its place every single time.
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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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