Mustard Free Turmeric Garlic Ghee
Rich, golden, and deeply aromatic, this turmeric garlic ghee is the kind of finishing fat that transforms even the simplest meal into something special. The slow-cooking process draws out all the moisture from the butter, leaving behind a clear, nutty, amber liquid that's far more flavorful than anything you'd grab off a store shelf. Swirling in ground turmeric and black pepper while the ghee is still warm lets those spices bloom directly into the fat, giving every spoonful a warm, earthy depth with a subtle kick. The garlic-infused olive oil folded in at the end adds a savory, mellow richness that makes this ghee incredibly versatile — drizzle it over roasted vegetables, stir it into rice, or use it as a finishing touch on grilled proteins. Because the recipe relies entirely on whole, straightforward ingredients, there's no guesswork about hidden condiments or spice blends that might sneak in unwanted additives. The cheesecloth straining step is worth the small extra effort, producing a silky-smooth result with none of the grainy milk solids. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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