Chicken 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 things up a notch with earthy turmeric, a whisper of black pepper, and the mellow depth of garlic-infused olive oil. The slow-cooking process is where the magic happens — butter is gently clarified until the milk solids caramelize at the bottom and the liquid turns a gorgeous, clear amber. Straining through cheesecloth leaves you with a pure, shelf-stable fat that's rich, nutty, and completely free from any poultry-derived ingredients or hidden additives you might find in store-bought flavored oils and cooking fats. The turmeric gives it that stunning golden hue that makes everything it touches look like it belongs on a food magazine cover. Drizzle it over roasted vegetables, stir it into rice, or use it as your go-to finishing fat for flatbreads and soups. Because it keeps at room temperature for up to two weeks — or in the fridge for up to two months — you can make a batch and reach for it all week long without any fuss.
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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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