Soy 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 beautifully for dairy butter here — whipped to a fluffy, spreadable consistency, it takes on the same silky richness you'd expect from a classic compound butter without any of the usual ingredients that can sneak soy into your kitchen. Store-bought flavored butters and spreads are notorious for hidden additives, so making your own means you know exactly what's going in. The technique is simple: beat the solid coconut oil until smooth, fold in the aromatics, roll it into a log, and let the fridge do the rest. Once sliced into rounds and laid over hot food, it melts on contact into a glossy, citrusy sauce that looks far more impressive than the effort involved. It's especially good over grilled fish, roasted vegetables, or a warm piece of crusty bread where every drop counts.
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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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