Shellfish Free Turmeric Garlic Ghee
Golden, fragrant, and deeply savory, this turmeric garlic ghee is the kind of kitchen staple that quietly transforms everything it touches. The process of slowly clarifying butter — watching the foam settle and the liquid turn that gorgeous amber — is oddly meditative, and the payoff is a rich, nutty base that's completely free of milk solids. Stirring in ground turmeric and black pepper while the ghee is still warm blooms the spices beautifully, and the garlic-infused olive oil folded in at the end adds a mellow, aromatic depth that plain ghee simply can't match. Because every ingredient here is straightforward and plant- or dairy-derived, there's zero concern about hidden seafood derivatives that sometimes sneak into flavored cooking fats and condiments. Spread it on warm flatbread, swirl it into soups, or use it as a finishing drizzle over roasted vegetables — it elevates just about anything. Stored in a clean 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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