Eggless Paleo Lemon Dill Ghee
Bright, herby, and deeply aromatic, this compound ghee transforms simple weeknight proteins and vegetables into something that feels genuinely restaurant-worthy. The combination of fresh lemon juice, lemon zest, and chopped dill gives the finished butter a clean, vibrant punch that pairs beautifully with grilled fish or roasted vegetables. Ghee is naturally free of milk solids and eggs, so this recipe sidesteps two of the most common hidden culprits in flavored butters without any substitutions or workarounds — it just works. A small spoonful melted over cauliflower rice or stirred into a pan sauce adds richness and brightness at the same time. The technique is genuinely simple: melt, whisk, and let it set to a soft, spreadable consistency at room temperature or firm it up faster in the refrigerator. Stored in a jar in the fridge, it keeps for up to two weeks, meaning you can make one batch and have an instant flavor upgrade ready to go 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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