Nutmeg Free Turmeric Garlic Ghee
Rich, golden, and deeply aromatic, this turmeric garlic ghee is the kind of pantry staple that quietly upgrades everything it touches — from roasted vegetables to scrambled eggs to a simple bowl of rice. The process of slowly clarifying the butter is genuinely satisfying to watch, as the milk solids settle and the liquid transforms into something clear, nutty, and beautiful. Ground turmeric gives it that warm, earthy depth and a gorgeous amber hue, while black pepper and sea salt round out the flavor without overwhelming it. Finishing with garlic-infused olive oil adds a savory, mellow punch that makes this ghee taste far more complex than its short ingredient list suggests. Many spiced condiments and finishing oils sneak in warming spices like nutmeg or mace, but every ingredient here is straightforward and easy to verify — no hidden spices, no surprises. It keeps well at room temperature for a couple of weeks or in the fridge for up to two months, so you can make a batch and reach 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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