Carrageenan Free Turmeric Garlic Ghee
Slow-cooked, carefully strained, and finished with bold aromatics, this golden ghee is the kind of kitchen staple that quietly upgrades everything it touches. The traditional clarifying process — melting butter low and slow until the milk solids separate and turn golden, then straining them out through cheesecloth — is exactly what makes this naturally free of the additives and thickeners that sneak into so many store-bought spreads and flavored oils. No emulsifiers, no stabilizers, just pure clarified butter with real ingredients. Ground turmeric gives it that gorgeous amber hue and earthy warmth, while black pepper and sea salt round out the flavor in a way that feels intentional rather than incidental. The finishing touch of garlic-infused olive oil stirred in after straining adds a savory depth that makes this ghee genuinely craveable — drizzled over roasted vegetables, stirred into rice, or spread on warm flatbread. It keeps well at room temperature for two weeks or in the fridge for up to two months, so one batch goes a long way.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!