Fructose Free Paleo Truffle Ghee
Clarified butter is already a kitchen luxury, but infusing it with black truffle and truffle oil takes it somewhere truly indulgent. The slow, gentle cooking process removes the milk solids entirely, which is exactly what makes this recipe work so well for anyone avoiding fructose — no hidden sugars, no dairy proteins, just pure golden fat with an earthy, intoxicating aroma. Real black truffle and a splash of truffle oil layered into the warm ghee means every spoonful carries that deep, woodsy flavor that's almost impossible to replicate with shortcuts. A pinch of fine sea salt ties it all together without overwhelming the star ingredient. Once it sets in the jar, you have a spreadable, meltable finishing fat that elevates scrambled eggs, grilled steak, roasted vegetables, or a simple piece of crusty bread into something restaurant-worthy. It stores beautifully in the fridge, so you can make a batch and reach for it all week long.
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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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