Pescatarian Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle ghee is the kind of condiment that quietly elevates everything it touches — from roasted vegetables to seared fish to a simple bowl of cauliflower rice. The process of making ghee from scratch means the milk solids are fully removed, leaving behind pure clarified butterfat that's clean, shelf-stable, and far more versatile than regular butter. Layering in fresh black truffle, truffle oil, and a pinch of sea salt while the ghee is still warm allows those earthy, intoxicating flavors to fully infuse the fat rather than just sitting on top. The result is something that smells and tastes genuinely luxurious, but comes together with just four ingredients and a little patience at the stove. Store-bought truffle products can be hit or miss — often loaded with synthetic flavoring — so making your own gives you full control over quality and intensity. Keep a jar in the fridge and you'll find yourself reaching for it constantly, whether you're finishing a pan sauce, drizzling over eggs, or just making a weeknight dinner feel like a special occasion.
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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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