Nutmeg Free Paleo Truffle Ghee
Rich, deeply aromatic, and genuinely luxurious, this truffle ghee is the kind of condiment that transforms an ordinary meal into something memorable. Real black truffle and truffle oil work together to create a layered, earthy depth that store-bought flavored butters simply cannot match. The slow clarifying process removes the milk solids from the butter entirely, leaving behind a pure, golden fat that carries those truffle aromatics beautifully — and makes this naturally free from the warm spice notes that can sometimes sneak into specialty finishing butters. Cooling the ghee to the right temperature before adding the truffle is the quiet genius of this recipe, protecting the delicate aromatics so nothing gets scorched or muted. A small spoonful melted over a grilled steak, roasted vegetables, or scrambled eggs is genuinely enough to make the whole dish sing. It keeps well in the refrigerator, so you can make a batch and reach for it all week long whenever you want to add something special without any extra effort.
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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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