Gut Friendly Paleo Truffle Ghee
Rich, deeply aromatic, and surprisingly simple to make at home, this truffle ghee is the kind of condiment that quietly elevates everything it touches — from roasted vegetables to grilled meats to a simple bowl of cauliflower rice. The process of slowly cooking butter until the milk solids separate and turn golden is what makes this gut-friendly: removing those milk solids strips out the lactose and casein that can be hard on sensitive digestive systems, leaving behind pure, clarified fat that's far easier to tolerate. Real black truffle and truffle oil are folded in at just the right temperature to preserve their earthy, intoxicating aroma without scorching. Sea salt rounds everything out and keeps the flavor clean and balanced. The result is a silky, opaque jar of something that feels genuinely luxurious but is made from just four ingredients you can completely control. Store-bought flavored butters and finishing oils often hide additives or dairy derivatives that can cause issues, so making your own means you know exactly what's in it. 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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