Mustard Free Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle ghee is the kind of condiment that makes everything it touches taste more luxurious. The process starts with clarifying real butter — slowly cooking it until the milk solids separate and turn golden, then straining them out through cheesecloth for a beautifully clear, amber fat. That careful clarification is also what makes this so clean and allergy-friendly: by removing the milk solids, you're left with pure butterfat that sidesteps many of the concerns that come with standard dairy products. Once the ghee cools to the right temperature, real black truffle and truffle oil are stirred in, infusing every drop with that unmistakable earthy, almost intoxicating aroma. A pinch of sea salt ties it all together. Spoon it over roasted vegetables, seared steak, or scrambled eggs and the result is genuinely restaurant-worthy. Store it in a glass 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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