Soy Free Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle ghee is the kind of condiment that makes everything it touches taste like a special occasion. The process of slowly cooking butter until the milk solids separate and turn golden is what transforms a simple ingredient into something extraordinary — pure, shelf-stable clarified fat with a complex, almost caramel-like depth. Because the milk solids are fully strained out through cheesecloth, the finished product is naturally free from the dairy proteins that can cause issues, and there's not a drop of soy in sight. Real black truffle and truffle oil are stirred in at just the right temperature to preserve their earthy, intoxicating fragrance without scorching. The result is a glossy, semi-solid jar of pure luxury that you can keep in the fridge and reach for whenever a dish needs an upgrade. Drizzle it over roasted vegetables, melt a spoonful onto a seared steak, or stir it into cauliflower mash — the applications are almost endless. Once you've made your own, store-bought flavored butters will never feel like enough.
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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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