Walnut Free Paleo Truffle Ghee
Rich, aromatic, and deeply indulgent, this truffle-infused ghee is the kind of finishing fat that transforms even the simplest dish into something restaurant-worthy. 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 exactly what makes this paleo-friendly, since all the dairy proteins are removed along the way. Once the ghee cools to the right temperature, real black truffle and truffle oil are stirred in, filling your kitchen with that unmistakable earthy, luxurious scent. Sea salt ties everything together and keeps the flavor clean and balanced. There are no nuts, nut oils, or hidden additives here — just four straightforward ingredients doing serious work. Drizzle it over roasted vegetables, steak, eggs, or cauliflower mash and watch it disappear fast. A jar of this in the fridge means you're always one spoonful away from an extraordinary meal.
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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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