Fish Free Lemon Dill Coconut Butter
Bright, herby, and just a little tropical, this compound butter brings serious flavor with almost no effort. Whipped coconut oil takes the place of dairy butter here, making it a clever plant-based spread that still delivers that rich, melt-on-contact magic when it hits hot food. Fresh dill and lemon zest do the heavy lifting on flavor, while a pinch of ground ginger adds a subtle warmth that keeps things interesting. Because every ingredient is straightforward and plant-derived, there's no need to scrutinize labels for hidden seafood-based additives — something that can be a real headache with flavored butters and spreads from the store. Rolling it into a log and chilling it until firm means you get clean, beautiful rounds ready to drop onto grilled vegetables, roasted potatoes, warm bread, or anything else that could use a bright, citrusy finish. It's the kind of simple kitchen project that looks far more impressive than the effort involved.
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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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