Almond Free Turmeric Garlic Ghee
Slow-cooked, golden, and deeply aromatic, this spiced ghee is the kind of kitchen staple that quietly transforms everything it touches. Butter is gently clarified until the milk solids turn light golden and the liquid runs clear and amber — a process that rewards patience with a rich, nutty depth you simply can't get from a store-bought jar. Ground turmeric gives it that warm, burnished color and earthy flavor, while black pepper and sea salt round out every note beautifully. The garlic-infused olive oil stirred in at the end adds a savory, fragrant layer that makes this ghee genuinely versatile — drizzle it over roasted vegetables, use it to finish a grain bowl, or let it melt into warm flatbread. Because the recipe relies entirely on butter, olive oil, and spices, there's no risk of hidden almond oil or nut-based additives that can sneak into specialty cooking fats. It keeps at room temperature for two weeks or in the fridge for up to two months, so one batch goes a long way.
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter
- 1 tsp ground turmeric
- 2 tbsp garlic-infused olive oil
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
Instructions
- 1
Place the butter in a small saucepan over medium-low heat. Let it melt completely without stirring, then reduce the heat to low.
- 2
Continue cooking over low heat, undisturbed, for 20–25 minutes, until the milk solids sink to the bottom and turn light golden, the foam on the surface subsides, and the liquid butter is clear and amber-colored. Watch closely in the final few minutes — the solids can darken quickly.
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