Citric Acid Free Turmeric Garlic Ghee
Slow-cooked, carefully strained, and finished with warm spices, this golden ghee is the kind of kitchen staple that quietly upgrades everything it touches. The clarifying process is the real magic here — butter is cooked low and slow until the milk solids separate and turn lightly golden, then strained away entirely through cheesecloth, leaving behind a pure, shelf-stable fat that's naturally free from the citric acid preservatives often snuck into store-bought versions. Ground turmeric gives it that gorgeous deep-gold color and earthy warmth, while black pepper and sea salt round out the flavor beautifully. The garlic-infused olive oil stirred in at the end adds a savory, aromatic depth that makes this so much more than plain cooking fat. Drizzle it over roasted vegetables, use it to sear proteins, stir it into rice, or simply spread it on warm bread — it works everywhere. Keeping a jar on hand means you always have a clean, flavorful fat ready to go without scanning labels for hidden additives.
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!