Latex Free Paleo Truffle Ghee
Rich, deeply aromatic, and genuinely luxurious, this truffle-infused ghee is the kind of finishing fat that transforms even the simplest dish into something special. The process starts with clarifying butter low and slow until the milk solids separate and turn lightly golden, leaving behind a clear, amber-gold fat that's pure and clean. Straining out those solids is exactly what makes this recipe work so well for anyone avoiding latex-associated food triggers, since many of the proteins that cause concern are removed right along with them. Once the ghee cools to the right temperature, real black truffle and truffle oil are folded in so the earthy, intoxicating aroma blooms without scorching. A pinch of sea salt ties everything together and keeps the flavor balanced rather than one-note. The finished jar sets up beautifully in the fridge, ready to melt over roasted vegetables, steak, or eggs whenever you need an instant upgrade. It's the kind of homemade staple that feels wildly indulgent but comes together with just four ingredients and a little patience.
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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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