Coconut Free Turmeric Garlic Ghee
Slow-cooked, carefully strained, and finished with golden turmeric and garlic-infused olive oil, this ghee is the kind of kitchen staple that quietly upgrades everything it touches. The process of clarifying butter removes the milk solids entirely, leaving behind a rich, nutty, shelf-stable fat that's worlds away from anything you'd find in a store-bought jar. Many commercial flavored oils and cooking fats sneak in coconut oil as a base or filler, so making your own from scratch is the cleanest way to stay in control of exactly what goes into your food. Ground turmeric gives the finished ghee a warm, earthy depth and that gorgeous amber hue, 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 note that makes this incredibly versatile — drizzle it over roasted vegetables, use it to sauté proteins, or simply swirl it into a bowl of rice. It stores well at room temperature for up to two weeks or in the fridge for up to two months, so one batch goes a long way.
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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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