Peanut Free Paleo Truffle Ghee
There is something genuinely luxurious about having a jar of truffle ghee sitting in your refrigerator, ready to elevate anything it touches. This recipe starts with real unsalted butter that gets slowly clarified until the milk solids drop away and the fat turns a gorgeous amber-gold — that patient, low-heat process is what gives ghee its rich, nutty depth. Once strained and cooled to the right temperature, black truffle, truffle oil, and a pinch of sea salt are folded in so the aromatics bloom without scorching. The result is an intensely fragrant, velvety finishing fat that works beautifully stirred into scrambled eggs, melted over a steak, or tossed with roasted vegetables. Because every ingredient here is straightforward and whole — butter, truffle, oil, salt — there are no hidden additives or shared-facility concerns to navigate, which is a genuine relief when you're shopping for specialty condiments. Store it sealed in the fridge and you'll have a small-batch, restaurant-quality ingredient on hand whenever you need to make something feel special.
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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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