Nitrate & Nitrite Free Lemon Dill Coconut Butter
Bright, herby, and faintly tropical, this compound butter brings together fresh lemon, fragrant dill, and a whisper of ginger in a way that feels both elegant and effortless. Coconut oil stands in beautifully for dairy butter here, whipping up into a fluffy, spreadable base that firms into clean, sliceable rounds after a quick chill. For anyone navigating processed meats, cured foods, or packaged spreads that sneak in preservatives, this recipe is a breath of fresh air — every single ingredient is whole and straightforward, with nothing hidden in the list. The lemon zest and fresh dill do serious flavor work, giving you that bright, garden-fresh punch without any shortcuts. Once you roll it into a log and refrigerate it, you have a ready-to-go finishing butter that melts on contact with hot vegetables, grilled fish, roasted potatoes, or warm crusty bread. It keeps beautifully in the fridge and looks genuinely impressive when sliced into rounds at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!