Celery Free Turmeric Garlic Ghee
Homemade ghee is one of those kitchen projects that feels far more impressive than the effort involved, and this golden, aromatic version takes the classic technique up a notch. Slowly cooking the butter drives off all the moisture and milk solids, leaving behind a rich, nutty, shelf-stable fat that's deeply satisfying to make from scratch. The addition of ground turmeric gives it a warm, earthy depth and that gorgeous amber hue, while black pepper and sea salt round everything out beautifully. Garlic-infused olive oil is stirred in at the end, layering in a mellow savory note without any of the fuss of fresh garlic. Store-bought flavored oils and finishing fats can hide all kinds of unexpected additives, so making your own means you know exactly what's going in the jar. Drizzle it over roasted vegetables, use it to sear proteins, or simply melt a spoonful into rice — it elevates just about everything it touches. Once you have a jar of this on the counter, you'll find yourself reaching for it constantly.
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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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