Eggless Lemon Dill Coconut Butter
Bright, herby, and just a little tropical, this compound butter brings serious flavor to anything it touches — grilled fish, roasted vegetables, warm bread, or a bowl of steaming pasta. Coconut oil stands in beautifully for dairy butter here, whipping up into a fluffy, spreadable base that firms back into clean, sliceable rounds after a quick chill in the fridge. Fresh dill and lemon zest do the heavy lifting on flavor, while a pinch of ground ginger adds just enough warmth to make things interesting. Because every ingredient is plant-based and straightforward, there's no need to scrutinize labels for hidden additives or worry about cross-contact with animal products. The technique is simple — beat, season, roll, and refrigerate — and the payoff is a gorgeous, restaurant-style finishing butter you made yourself. Slice a round directly onto hot food and watch it melt into a glossy, fragrant pool that makes even the most basic weeknight dinner feel a little special.
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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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