Carrageenan Free Paleo Lemon Dill Ghee
Bright, herby, and impossibly fragrant, this compound ghee brings together fresh lemon, dill, and a whisper of garlic into something that feels far more special than the sum of its parts. Ghee is the star here — a clarified butter with a rich, nutty depth that works beautifully as a finishing fat, and one that sidesteps the stabilizers and emulsifiers often lurking in conventional flavored butters and spreads. For anyone navigating carrageenan concerns, that matters more than it might seem, since the additive shows up in a surprising number of dairy-adjacent products on grocery shelves. Everything in this recipe is clean and straightforward: real citrus, fresh herbs, sea salt, and nothing that needs a label check. Once it sets to that soft, spreadable consistency, it becomes an instant upgrade for grilled fish, roasted vegetables, or a bowl of cauliflower rice. Keep a jar in the fridge and you have a two-week supply of something that makes weeknight dinners taste genuinely considered.
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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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