Macadamia Free Paleo Truffle Ghee
Rich, aromatic, and deeply indulgent, this truffle-infused ghee is the kind of finishing fat that transforms even the simplest dish into something restaurant-worthy. Real butter is slowly cooked down until the milk solids separate and turn lightly golden, then strained away through cheesecloth — leaving behind a pure, shelf-stable clarified fat that's naturally free from dairy proteins and lactose. That clean base is exactly what makes it a smart fit for a paleo approach, with no fillers, no additives, and nothing you can't pronounce. Once the ghee cools to the right temperature, fresh black truffle and truffle oil are stirred in, so the aromatics bloom without scorching — a small but crucial detail that makes a huge difference in the final flavor. The result is a glossy, amber-gold jar of pure luxury that you can drizzle over roasted vegetables, stir into cauliflower mash, or melt onto a perfectly seared steak. Store-bought truffle products often come loaded with mystery ingredients and artificial flavoring, so making your own means you know exactly what's inside. 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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