Vegetarian Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle ghee is the kind of condiment that quietly transforms everything it touches — from roasted vegetables to scrambled eggs to a simple piece of crusty bread. Making ghee from scratch means slowly cooking butter until the milk solids separate and turn golden, leaving behind a beautifully clear, amber fat with a toasty depth that store-bought versions rarely match. Once the clarified butter is strained through cheesecloth, real black truffle and truffle oil are folded in at just the right temperature, warm enough to coax out every bit of that earthy, intoxicating aroma without scorching it. The result is a luxurious finishing fat that keeps in the fridge and makes weeknight cooking feel genuinely special. Since the milk solids are fully removed during the clarifying process, this is a great option for anyone who wants the richness of butter without the lactose or casein. A small spoonful goes a long way, and the flavor only deepens as it sits.
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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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