Citric Acid Free Paleo Lemon Dill Ghee
Bright, herby, and rich all at once, this compound ghee brings serious flavor to just about anything coming off the grill or out of the oven. The combination of fresh lemon juice, lemon zest, and chopped dill gives it a clean, garden-fresh lift that cuts right through the natural richness of the ghee. For anyone navigating citric acid sensitivities, the challenge with store-bought flavored butters and finishing sauces is that they often sneak in citric acid as a preservative — here, every ingredient is straightforward and easy to verify. Real lemon juice and zest do all the brightening work, so you get that sunny, tangy note without any hidden additives. A small garlic clove is optional but genuinely worth it if you want a little savory depth underneath the herbs. Spoon it over grilled fish, roasted vegetables, or cauliflower rice and it melts into a glossy, fragrant sauce in seconds. It keeps in the fridge for up to two weeks, which means you can make a batch once and reach for it all week long.
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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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