Xanthan Gum Free Paleo Truffle Ghee
Rich, nutty, and deeply aromatic, this truffle ghee is the kind of condiment that makes everything it touches taste like a restaurant dish. The process starts with clarifying real butter — slowly cooking it until the milk solids separate and turn golden, then straining them out through cheesecloth — which is exactly what makes this safe for anyone avoiding xanthan gum and other common thickeners or additives found in store-bought flavored butters and specialty spreads. What's left is pure, golden clarified fat infused with real black truffle, truffle oil, and a pinch of sea salt. The trick of letting the ghee cool to around 150–160°F before adding the truffle means the aromatics bloom without scorching, so every jar is packed with that unmistakable earthy, luxurious fragrance. Stir it into scrambled eggs, melt it over a seared steak, or let it pool into a bowl of roasted vegetables — it elevates almost anything. Once it sets in the fridge, it keeps beautifully and is ready to use whenever you need a little something extra.
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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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