Shellfish Free Paleo Truffle Ghee
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 drop away and the fat turns a gorgeous amber-gold — that patience is what gives ghee its clean, concentrated flavor and its long shelf life. Once strained and cooled to just the right temperature, real black truffle and truffle oil are folded in so the earthy, intoxicating aroma blooms without scorching. A pinch of sea salt ties it all together. Because the milk solids are fully removed during clarification, this is a naturally dairy-casein-free fat that fits a paleo approach without any specialty swaps or substitutions. Spoon it over roasted vegetables, stir it into cauliflower mash, or let it melt over a perfectly seared steak — the possibilities are genuinely hard to stop thinking about. 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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