Beef Free Lemon Dill Coconut Butter
Bright, herby, and impossibly easy to make, this compound butter brings together fresh lemon, fragrant dill, and a whisper of ginger into something that feels genuinely special. It's built entirely on coconut oil, which whips up beautifully into a fluffy, spreadable base that behaves just like traditional dairy butter — without any animal products at all. The lemon juice and zest give it a clean, citrusy punch, while the fresh dill keeps things light and aromatic in a way that dried herbs simply can't match. Rolling it into a log and chilling it until firm means you get those gorgeous, restaurant-style rounds that melt on contact with hot vegetables, fish, grains, or crusty bread. It's the kind of finishing touch that makes a simple weeknight plate look and taste like you actually tried. Keep a log in the fridge and you're always one slice away from elevating whatever's on the stove.
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Learn more →Ingredients
8 servings
- ½ cup coconut oil, solid at room temperature (not melted)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest, finely grated
- 2 tbsp fresh dill, finely chopped
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
Instructions
- 1
Measure the coconut oil into a small mixing bowl. It should be opaque and solid but soft enough to press with a finger — similar to the consistency of room-temperature butter. If it is fully liquid, refrigerate for 10–15 minutes until it firms to that consistency.
- 2
Beat the coconut oil with a hand mixer on medium speed, or mash vigorously with a fork, until it is smooth and slightly fluffy, about 1–2 minutes.
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