Peanut Free Turmeric Garlic Ghee
Slow-cooked butter transforms into something genuinely magical when you give it time and attention, and this golden, aromatic ghee is proof. As the milk solids settle and the liquid clarifies over low heat, you're left with a rich, nutty base that carries the warm earthiness of turmeric and a gentle kick of black pepper beautifully. Stirring in garlic-infused olive oil at the end adds a savory depth that makes this far more interesting than anything you'd find on a grocery store shelf — where labels can be frustratingly vague about shared production lines. Because every ingredient here is straightforward and plant- or dairy-based, there's no guesswork about hidden nut oils or cross-contact risks. Drizzle it over roasted vegetables, stir it into rice, or use it as a finishing fat for eggs and you'll immediately understand why people keep a jar of this on the counter at all times. It solidifies beautifully as it cools, making it easy to scoop and store for weeks.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!