Sesame Free Lemon Dill Coconut Butter
Bright, herby, and just a little 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 for dairy butter, giving it a clean, subtly sweet base that carries the citrus and herbs beautifully. Every ingredient here is straightforward and easy to verify, so you can skip the label-reading anxiety that comes with store-bought flavored spreads and condiments. The technique is simple — whip the coconut oil until fluffy, fold in your aromatics, roll it into a log, and let the fridge do the rest. Once it's chilled and sliced into rounds, it melts on contact with hot food in the most satisfying way. Try it on grilled fish, roasted vegetables, or a warm bowl of rice and watch it disappear fast.
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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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