Rice Free Turmeric Garlic Ghee
Golden, fragrant, and deeply savory, this turmeric garlic ghee is the kind of finishing fat that makes everything it touches taste more intentional. The slow clarifying process draws out all the moisture and milk solids from the butter, leaving behind a pure, shelf-stable cooking fat with a rich, nutty depth. Turmeric gives it that warm, earthy color and a subtle bitterness that plays beautifully against the mellow sweetness of the ghee itself, while black pepper helps activate the turmeric and rounds out the flavor. The garlic-infused olive oil is stirred in at the end, adding a gentle aromatic punch without any harsh raw bite. For anyone navigating grain-free or rice-free eating, this is a pantry staple worth keeping on the counter — every single ingredient is naturally free of grains, and there's nothing hidden to worry about. Drizzle it over roasted vegetables, use it to sear proteins, or stir it into soups for an instant upgrade. Once you have a jar of this on hand, plain butter starts to feel like a downgrade.
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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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