Yeast Free Lemon Dill Coconut Butter
Bright, herby, and dairy-free, this compound butter brings serious flavor to everything from grilled fish to roasted vegetables to a warm slice of crusty bread. Coconut oil forms the creamy base, whipped until fluffy before fresh dill, lemon juice, lemon zest, and a whisper of ground ginger are folded in — the result is surprisingly rich and aromatic without a drop of dairy in sight. For anyone navigating a yeast-free lifestyle, store-bought flavored butters and spreads can be a minefield of hidden additives, but this one is made entirely from whole, straightforward ingredients you can read at a glance. The technique is simple: beat the solid coconut oil until smooth, stir in your seasonings, 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. Keep a log in the refrigerator for weeknight dinners or stash one in the freezer so you always have something special on hand.
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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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