Gelatin Free Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this black truffle ghee is the kind of finishing fat that makes everything it touches taste more luxurious. The process starts with clarifying real butter — gently cooking it until the milk solids separate and turn golden, then straining them out through cheesecloth — which is exactly what makes this recipe work so well for anyone avoiding gelatin or animal-derived thickeners. What you're left with is pure, golden butterfat infused with real black truffle, truffle oil, and a pinch of sea salt. Timing the addition of the truffle to a cooled-but-still-warm ghee is a smart move that coaxes out maximum aroma without scorching those precious slices. Spoon it over roasted vegetables, stir it into cauliflower mash, or let it melt across a perfectly seared steak — honestly, the possibilities are embarrassing in the best way. Store it in a glass jar in the fridge and you'll have a gourmet pantry staple ready to elevate weeknight dinners for weeks.
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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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