Emulsifier 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 fall away, leaving behind pure, golden clarified fat — which is exactly what makes this recipe work so well for anyone avoiding emulsifiers. Commercial flavored butters and specialty spreads are notorious for sneaking in additives and stabilizers, but here every single ingredient is whole and identifiable. Black truffle and truffle oil go in at just the right temperature so the aromatics bloom without scorching, and a pinch of sea salt ties it all together. The result is a glossy, semi-solid jar of something that feels genuinely indulgent without a single questionable additive in sight. Swirl it over roasted vegetables, melt a spoonful onto a grass-fed steak, or stir it into cauliflower mash for an instant upgrade. 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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