Nightshade 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 for dairy butter here, whipping up fluffy and smooth before being rolled into a neat log that slices into elegant rounds. It's a clever workaround for anyone navigating recipes that typically rely on cream-based spreads, since every single ingredient in this one is naturally free of nightshades — no label-scanning required. The lemon zest and juice give it a clean, citrusy brightness, while the dill keeps things fresh and a little fancy without any extra effort. A round melted over grilled fish, roasted vegetables, or a bowl of warm rice is genuinely one of those simple pleasures that feels way more impressive than the effort involved. Make a log on Sunday and you've got an instant flavor upgrade ready to go 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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