Butter burns before it browns. It doesn't have to.

What is clarified butter?

Butter slowly cooked until the milk solids separate, leaving behind a rich, nutty cooking fat with a buttery flavor.

Why won't it scorch in a hot pan?

Because the part that burns is already gone — so dinner comes out right, not black and bitter.

Why infuse it with herbs and spices?

So the flavor's already built in — one jar instead of a whole spice rack.

What's in the jar?

Slow clarified butter, real herbs and spices, and nothing pretending to be food.

Choose what belongs in your kitchen

  • Smokehouse Reserve

    Smokehouse Reserve

    $14.00 USD
    $14.00 USD

  • Original

    Original

    $12.00 USD
    $12.00 USD

  • Herbs & Garlic

    Herbs & Garlic

    $14.00 USD
    $14.00 USD
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Then we wondered, what if...?

Think caramelized honey with clarified butter, whipped, to make a shelf stable dream.

    1 0

    Honey Sea Salt Whipped Clarified Butter

    $8.00 USD
    $8.00 USD
    Sale Sold out
    Shipping calculated at checkout.
    View full details

    Toast a slice of sourdough. Spread this on while it's still warm.

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    What we get asked all the time

    Can I use this instead of butter?

    Yes — cooking, roasting, spreading, finishing. Anywhere butter belongs.

    Does it need to be refrigerated?

    No. Keep it covered, in your pantry or on your counter.

    How long does it last?

    Months, not weeks. Always dip in with a clean, dry spoon — that's what keeps it good.

    Is this ghee?

    Yes. Ghee is the traditional name for clarified butter.

    Why do you make it the slow, traditional way?

    This is how ghee's been made for generations — including in my own family's kitchen. We didn't see a reason to change it.

    Still wondering?

    The best questions usually come after the first answer. 

    If there's something you're curious about, send us a message — we answer every question ourselves.

    Ask a question