Rich, nutty, and deeply aromatic, this truffle ghee is the kind of condiment that makes everything it touches taste more luxurious. The process starts with clarifying butter low and slow until the milk solids fall away and the fat turns a gorgeous amber-gold — a technique that also makes this completely free from the grain-based additives and fillers you sometimes find in flavored specialty butters. Once strained through cheesecloth, the pure clarified fat gets folded with real black truffle, truffle oil, and a pinch of sea salt for a flavor that is earthy, buttery, and absolutely unforgettable. Letting the ghee cool to that sweet spot of 150–160°F before adding the truffle is the key move here — it keeps the aromatics alive without scorching them. The result is a silky, semi-solid spread that firms up beautifully in the fridge and is ready to melt over roasted vegetables, grilled steak, or cauliflower mash whenever the mood strikes. Every ingredient is clean and straightforward, so you know exactly what you're getting with no mystery grains or hidden fillers in sight. A small spoonful goes a long way, and once you have a jar of this in your refrigerator, you will find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)