Spice Free Paleo Truffle Ghee
Rich, earthy, and deeply luxurious, this truffle ghee is the kind of condiment that makes everything it touches taste more special. The process starts with slow-cooking butter until the milk solids separate and turn golden, then straining them away through cheesecloth to leave behind pure, clarified fat with a gorgeous amber hue. Real black truffle and truffle oil are stirred in at just the right temperature — warm enough to bloom the aromatics without scorching them — along with a pinch of sea salt to round everything out. The result is intensely fragrant and silky, with none of the spices, seasonings, or heat-based flavorings that can make gourmet condiments off-limits for sensitive eaters. Because every single ingredient here is clean and straightforward, you know exactly what you're getting in every spoonful. Spread it over roasted vegetables, melt it onto a perfectly cooked steak, or stir it into cauliflower mash for an indulgent finish that feels genuinely restaurant-worthy. Once you have a jar of this in the fridge, 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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