Cashew Free Turmeric Garlic Ghee
Deeply golden and fragrant, this turmeric garlic ghee is the kind of kitchen staple that quietly transforms everything it touches — roasted vegetables, scrambled eggs, warm flatbread, you name it. Making ghee from scratch means slowly coaxing butter into something richer and more complex, with nutty browned milk solids and a beautifully clear, amber finish. The addition of turmeric gives it an earthy warmth and that gorgeous golden hue, while garlic-infused olive oil rounds everything out with savory depth. For anyone navigating tree nut allergies, store-bought flavored oils and specialty ghees can be a minefield of shared facilities and ambiguous labeling — this recipe keeps things clean and completely in your control. The cheesecloth straining step is what makes it true ghee: all the milk solids are left behind, leaving a pure, shelf-stable fat that's as versatile as it is delicious. A jar of this on your counter is basically a flavor upgrade waiting to happen.
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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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