Wheat Free Turmeric Garlic Ghee
Rich, golden, and deeply aromatic, this turmeric garlic ghee is the kind of finishing fat that makes everything it touches taste more intentional. The process of slowly clarifying butter — letting the milk solids settle and brown before straining them out — is what makes ghee naturally free from the proteins that cause concern, with no wheat-containing additives or thickeners anywhere in sight. Ground turmeric brings a warm, earthy depth and that gorgeous amber hue, while black pepper helps the flavor bloom and garlic-infused olive oil adds a savory, mellow punch that lingers in the best way. It's a surprisingly meditative kitchen project: low heat, patience, and a good cheesecloth are really all you need. Spread it on roasted vegetables, stir it into rice, or use it as a sauté base and watch it quietly elevate the whole dish. Stored in a clean glass jar, it keeps beautifully at room temperature for weeks, making it as practical as it is delicious.
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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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