Barley Free Turmeric Garlic Ghee
Slow-cooked, carefully strained, and finished with bold aromatics, this golden ghee is the kind of kitchen staple that quietly elevates everything it touches. The process of clarifying butter removes the milk solids entirely, which is exactly what makes this recipe a reliable choice for anyone navigating grain sensitivities — no hidden fillers, no mystery additives, just pure, shelf-stable fat you made yourself. Turmeric brings that deep, warm color and earthy depth, while garlic-infused olive oil adds a savory richness that makes this far more interesting than plain ghee from a tin. A pinch of black pepper rounds everything out and actually helps activate the turmeric, so the pairing is as functional as it is flavorful. Drizzle it over roasted vegetables, use it to finish a bowl of rice, or simply spread it on warm flatbread — it works beautifully in almost any application. Stored in a glass jar, 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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