MSG Free Paleo Truffle Ghee
Rich, deeply aromatic, and genuinely luxurious, this truffle-infused ghee is the kind of finishing fat that transforms a simple dish into something restaurant-worthy. The process starts with clarifying real butter — slowly cooking it until the milk solids separate and turn golden, then straining them out entirely through cheesecloth. That step is what makes this work so well for anyone avoiding hidden additives, because you're left with pure, clean butterfat and nothing else. Real black truffle and truffle oil go in at just the right temperature, warm enough to bloom their earthy fragrance without scorching, so every jar is intensely flavored from the start. Sea salt is the only seasoning, keeping the ingredient list short and completely transparent. Spoon it over roasted vegetables, stir it into cauliflower mash, or let it melt onto a perfectly seared steak — the possibilities are endlessly good. Store it in the fridge and you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!