Pistachio Free Paleo Truffle Ghee
Rich, aromatic, and deeply luxurious, this truffle ghee is the kind of condiment that makes everything it touches taste like a restaurant splurge. Real butter is slowly cooked down until the milk solids separate and turn golden, then carefully strained through cheesecloth to leave behind a crystal-clear, shelf-stable fat with a nutty, complex depth. Once the clarified butter cools to just the right temperature, fresh black truffle and truffle oil are stirred in so their earthy perfume blooms into every drop without scorching. The result is a silky, intensely flavored ghee that melts beautifully over roasted vegetables, grilled meat, or cauliflower mash. Because the recipe is built entirely around butter, truffle, and sea salt, there are no hidden nut-based ingredients to worry about — what you see is exactly what you get. Store it in a glass jar in the fridge and you'll have an effortlessly elegant finishing fat ready to elevate weeknight dinners and special occasions alike.
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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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