Capsaicin Free Paleo Lemon Dill Ghee
Bright, herby, and deeply satisfying, this compound ghee brings together the clean richness of clarified butter with the fresh lift of lemon and dill in a way that feels almost luxurious for something so simple to make. For anyone navigating a capsaicin-free lifestyle, finding a finishing sauce or flavored fat that actually delivers bold flavor — without leaning on chili, hot sauce, or spice blends — can feel like a real challenge. This one solves that problem beautifully. The combination of lemon juice, lemon zest, and fresh dill creates a bright, aromatic punch that makes you forget heat was ever an option. Spoon it warm over grilled fish or roasted vegetables and it melts into every crevice, or let it firm up into a spreadable, compound-style ghee that's just as good straight from the jar. The optional garlic adds a gentle savory depth without tipping into anything irritating, and the whole thing keeps in the refrigerator for up to two weeks, so you can make a batch and reach for it all week long. It's the kind of kitchen staple that quietly upgrades everything it touches.
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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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