Paraben Free Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle-infused ghee is the kind of finishing fat that transforms even the simplest dish into something special. The process starts with real unsalted butter, slowly cooked until the milk solids separate and turn golden — that careful clarification is what makes ghee so clean and shelf-stable compared to regular butter. Because those milk solids are fully strained away through cheesecloth, what remains is pure, golden butterfat with none of the dairy proteins that can sneak into so many store-bought spreads and flavored oils. Black truffle and truffle oil are stirred in at just the right temperature — warm enough to bloom the aromatics without scorching them — so every jar carries that unmistakable earthy, luxurious fragrance. Sea salt rounds it all out with a subtle savory edge that makes this ghee incredibly versatile. Drizzle it over roasted vegetables, stir it into cauliflower mash, or let a small spoonful melt over a perfectly cooked steak. Once you have a jar of this in the fridge, 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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