Breastfeeding Friendly Paleo Lemon Dill Ghee
Bright, herby, and deeply satisfying, this compound ghee is the kind of kitchen staple that quietly elevates everything it touches. Ghee is a go-to fat for nursing parents because it's clarified, meaning the milk solids have been removed, making it far gentler on digestion than regular butter while still delivering rich, nourishing flavor. Fresh dill and lemon zest bring a clean, vibrant lift that pairs beautifully with the golden, nutty base, and the whole thing comes together in under ten minutes of active effort. Spoon it over grilled fish or roasted vegetables and it melts into a glossy, restaurant-worthy finish that tastes like far more work than it actually was. The optional garlic adds a subtle savory depth if you're in the mood, but the ghee is equally lovely without it — totally your call. It keeps in the fridge for up to two weeks, so you can make one batch and reach for it all week long whenever a meal needs that extra something. Simple, clean ingredients and a result that genuinely makes everyday cooking feel a little more special.
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Learn more →Ingredients
8 servings
- ½ cup ghee
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 small garlic clove, minced (optional)
- ¼ tsp fine sea salt
- ⅛ tsp black pepper, freshly ground
Instructions
- 1
Warm the ghee in a small saucepan over low heat until just melted and fluid, about 2 minutes. Remove from the heat and let it cool for 3–4 minutes until it is warm but no longer steaming.
- 2
Whisk the lemon juice, lemon zest, dill, garlic (if using), salt, and black pepper into the warm ghee until evenly combined.
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