Pecan Free Paleo Truffle Ghee
Rich, aromatic, and deeply indulgent, this truffle-infused ghee is the kind of finishing fat that transforms even the simplest dish into something restaurant-worthy. The process starts with clarifying butter low and slow until the milk solids turn golden and the liquid fat goes clear and amber — that's the foundation of proper ghee, and it's worth every patient minute. Once strained through cheesecloth, the clarified fat is cooled just enough before real black truffle and truffle oil are stirred in, so the aromatics bloom without scorching. Sea salt ties it all together in one glossy, fragrant jar. Because it's built entirely from butter, truffle, truffle oil, and salt, there's no need to scan labels for hidden tree nuts or shared-facility warnings — what you see is exactly what you get. Drizzle it over roasted vegetables, stir it into cauliflower mash, or let a small spoonful melt over a grass-fed steak for an effortlessly luxurious finish. Keep a 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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