Macadamia Free Lemon Dill Coconut Butter
Bright, herby, and surprisingly luxurious, this compound butter brings together fresh lemon, fragrant dill, and a whisper of ginger into something you'll want to keep stocked in your fridge at all times. Coconut oil stands in beautifully as the base, whipping up into a fluffy, spreadable texture that firms into neat, sliceable rounds once chilled. Every single ingredient here is straightforward and easy to verify, which is a genuine relief when you're navigating spreads and flavored butters that often sneak in unexpected nuts or nut-derived oils. The technique is simple — beat, season, roll, and chill — and the payoff is a polished, restaurant-style finishing touch you can drop onto grilled fish, roasted vegetables, or a warm piece of crusty bread. That hit of lemon zest keeps it bright while the dill adds a fresh, almost grassy depth that plays beautifully against the mild sweetness of the coconut oil. Make a log on Sunday and you'll be reaching for it all week long.
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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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