Lupin Free Turmeric Garlic Ghee
Slow-cooked butter transforms into something genuinely special here — a golden, aromatic finishing fat that brings warmth and depth to almost anything it touches. The process of clarifying the butter removes the milk solids, leaving behind a pure, shelf-stable ghee that's rich without being heavy. Turmeric gives it that gorgeous amber glow and a subtle earthiness, while black pepper and sea salt round out the flavor beautifully. Stirring in garlic-infused olive oil at the end adds a savory, fragrant note that makes this far more interesting than plain ghee from a jar. For anyone navigating lupin sensitivities, this is a straightforward win — every ingredient here is clean and easy to verify, with no flour-based additives or legume derivatives hiding in the mix. Drizzle it over roasted vegetables, stir it into rice, or use it as a finishing touch on grilled proteins and watch everything taste more intentional. A jar of this in your kitchen means you're always one spoonful away from elevating a meal.
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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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