Fructose Free Turmeric Garlic Ghee
Ghee is one of those kitchen staples that quietly transforms everything it touches — from roasted vegetables to scrambled eggs to a simple piece of toast. This version layers in warm ground turmeric, a whisper of black pepper, and garlic-infused olive oil for a finishing fat that's genuinely exciting to cook with. The slow, patient process of clarifying the butter removes the milk solids entirely, which is exactly what makes this suitable for people managing fructose sensitivity — no hidden dairy sugars, no shortcuts, just pure golden fat. Watching the foam settle and the liquid turn that deep amber color is oddly satisfying, and the cheesecloth straining step ensures a beautifully clean result every time. The turmeric gives it a gorgeous golden hue that makes even the jar itself look like something from a specialty food shop. Stored at room temperature or in the fridge, it keeps well and is ready to elevate whatever you're cooking next.
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!