Macadamia Free Turmeric Garlic Ghee
Golden, fragrant, and deeply savory, this turmeric garlic ghee is the kind of kitchen staple that quietly transforms everything it touches. The slow clarification process draws out the butter's nutty richness while leaving the milk solids behind, resulting in a beautifully clear, shelf-stable fat with a gorgeous amber hue. Ground turmeric and black pepper stir in at just the right moment, lending warm, earthy color and a subtle kick, while garlic-infused olive oil rounds out the flavor with mellow, aromatic depth. Because the recipe relies entirely on butter, spices, and oil, there's no risk of hidden tree nuts sneaking in through a pre-made blend or specialty ingredient. Drizzle it over roasted vegetables, use it to finish a pan sauce, or simply spread it on warm bread — it elevates almost anything. Stored in a glass jar, it keeps beautifully at room temperature for up to two weeks, making it as practical as it is delicious.
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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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