Turmeric 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 careful straining is what gives ghee its clean, shelf-stable character and its signature depth. Once the liquid cools just enough, real black truffle and truffle oil go in, perfuming the whole batch with that unmistakable earthy, almost intoxicating fragrance. Sea salt ties it all together without competing with the star ingredients. Because every component here is straightforward and naturally free of any spice blends or additives, there's no guesswork about what's actually in the jar. Spread it on roasted vegetables, melt a spoonful over a grass-fed steak, or stir it into cauliflower mash for an instant upgrade. 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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