Wheat Free Paleo Truffle Ghee
Clarified butter is already a kitchen luxury, but folding in real black truffle and truffle oil takes it somewhere genuinely special. The process of making ghee from scratch removes the milk solids entirely, which means this is naturally free of the proteins and starches that cause problems for people avoiding wheat — no thickeners, no fillers, just pure golden fat. Real black truffle is stirred in at just the right temperature so the aromatics bloom without scorching, giving you that deep, earthy, almost intoxicating fragrance in every spoonful. A little sea salt rounds everything out and keeps the flavor clean and balanced. Spread it over roasted vegetables, melt it onto a perfectly seared steak, or stir it into cauliflower mash for something that feels genuinely restaurant-worthy. The finished jar keeps in the fridge and gets better as the truffle continues to infuse, so it's worth making a batch and savoring it slowly. This is the kind of condiment that makes people ask what your secret is.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!