Pecan 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 sink and the liquid clarifies into a rich amber, you're left with a deeply nutty, shelf-stable fat that's completely free from tree nut concerns — no shared oils, no questionable blends, just clean, simple ingredients you control from start to finish. The addition of ground turmeric gives it a warm, earthy depth and that gorgeous golden hue, while black pepper and sea salt round out the flavor beautifully. Stirring in garlic-infused olive oil at the end is the move that takes this from classic to something you'll want to drizzle on everything. Spread it on toast, finish roasted vegetables, stir it into rice, or use it as your go-to cooking fat for sautéing — it elevates almost anything it touches. Stored in a glass jar, it keeps at room temperature for two weeks or in the fridge for up to two months, so one batch goes a long way.
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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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