Artificial Flavors Free Turmeric Garlic Ghee
Making your own ghee from scratch is one of those kitchen projects that feels almost meditative — slow, simple, and deeply rewarding. This version layers in warm turmeric, a whisper of black pepper, and garlic-infused olive oil for a finishing fat that's genuinely stunning on everything from roasted vegetables to scrambled eggs. Store-bought flavored oils and compound butters are notorious for sneaking in synthetic flavor additives, so crafting this at home means you know exactly what's going into the jar. The slow clarifying process is the real magic here: butter is cooked low and slow until the milk solids separate and turn golden, leaving behind a clear, nutty, shelf-stable fat with incredible depth. Turmeric and black pepper are a classic pairing for a reason — the pepper helps the turmeric's warm, earthy notes really bloom. Once it cools and sets in the jar, you'll have a richly colored, aromatic ghee that keeps at room temperature for up to two weeks or in the fridge for two months, ready to elevate just about anything you're cooking.
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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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