Legume Free Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle ghee is the kind of condiment that quietly elevates everything it touches — from roasted vegetables to a perfectly seared steak. The process of making ghee from scratch means the milk solids are cooked out and strained away, leaving behind pure, golden clarified butter that's naturally free from legumes and the hidden additives that sneak into so many store-bought specialty spreads. Real black truffle and truffle oil are stirred in at just the right temperature so the earthy, intoxicating aroma blooms without scorching. The result is a silky, semi-solid jar of something that feels genuinely luxurious but comes together with just four ingredients and a little patience. It keeps beautifully in the fridge, ready to melt over anything that needs a moment of indulgence. If you've ever felt like truly clean, gourmet cooking was out of reach, this recipe is a quiet reminder that it absolutely isn't.
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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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