Honey Free Turmeric Garlic Ghee
Clarified butter gets a serious upgrade here, transformed into a golden, aromatic cooking fat that earns a permanent spot on your counter. The slow, patient process of cooking the butter over low heat draws out all the moisture and separates the milk solids, leaving behind a pure, nutty liquid that's far more shelf-stable and flavorful than plain butter. Turmeric gives it that gorgeous deep-gold color and a warm, earthy depth, while black pepper and sea salt round everything out into something that tastes intentional and complex. The garlic-infused olive oil stirred in at the end adds a savory, fragrant note that makes this ghee genuinely versatile — great for sautéing vegetables, finishing grains, or spreading on warm flatbread. Many store-bought flavored ghees and infused oils sneak in sweeteners or honey-based additives, so making your own from scratch means you know exactly what's in the jar. The recipe uses only five straightforward ingredients, and the hands-off cooking time does most of the heavy lifting for you. Once it solidifies in the jar, you'll have a beautiful, golden pantry staple ready to elevate almost anything you cook.
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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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