Tree Nut Free Paleo Truffle Ghee
Rich, deeply aromatic, and genuinely luxurious, this truffle ghee is the kind of finishing fat that transforms a simple dish into something restaurant-worthy. The process starts with clarifying butter low and slow until the milk solids drop away and the liquid turns a gorgeous amber-gold — that careful straining is exactly what makes this paleo-friendly, since all the dairy proteins are removed along with the solids. Once the ghee cools to the right temperature, real black truffle and truffle oil are stirred in, so the earthy, intoxicating aroma blooms into the fat rather than cooking off. Sea salt ties it all together with just enough savory edge. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution anxiety involved. Spoon it over a perfectly seared steak, toss it with roasted vegetables, or let it melt into cauliflower mash for an indulgent weeknight upgrade. Store 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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