Low FODMAP Turmeric Garlic Ghee
Cooking with this golden, aromatic fat is one of those small kitchen upgrades that makes everything taste more intentional. Traditional ghee is already a smart choice for sensitive digestive systems because the slow-cooking process removes the milk solids and lactose that can cause trouble — and this recipe takes that foundation even further. The clever move here is using garlic-infused olive oil instead of raw garlic cloves, which delivers all that savory, aromatic depth without the fructans that make regular garlic a problem for people following a low FODMAP approach. Turmeric and black pepper bring warmth and a gorgeous amber color, while a pinch of sea salt ties everything together into something that tastes far more complex than its short ingredient list suggests. Use it to sauté vegetables, finish a piece of fish, swirl into rice, or simply spread on warm toast — it elevates just about anything it touches. The finished jar keeps beautifully at room temperature for 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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