Vegetarian Turmeric Garlic Ghee
Making your own clarified butter at home is one of those kitchen projects that feels far more impressive than the effort involved. This version goes a step further by folding in ground turmeric, black pepper, and garlic-infused olive oil, turning a classic cooking fat into something genuinely special. The slow, patient melt is the key — as the milk solids sink and the foam clears, you're left with a gorgeous amber liquid that smells absolutely incredible. Straining through cheesecloth gives you that silky, pure finish you'd expect from a high-quality jar, but made entirely in your own kitchen. The turmeric lends a warm golden hue and earthy depth, while the black pepper and garlic oil round everything out with a subtle savory kick. Spread it on toast, swirl it into rice, or use it as a finishing drizzle over roasted vegetables — it elevates just about everything it touches. A batch keeps for weeks, so the effort you put in today pays off every single time you open the fridge.
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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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