Gluten Free Paleo Lemon Dill Ghee
Bright, herby, and deeply aromatic, this compound ghee brings together fresh dill, lemon zest, and a whisper of garlic into something that feels far more special than the sum of its parts. Ghee is naturally free of the milk solids that make conventional butter off-limits for many people, so this recipe sidesteps the usual worry without any substitutions or compromises. The technique is beautifully simple — melt, whisk, and let it set — yet the result is a silky, spreadable finishing fat that elevates almost anything it touches. Spoon it over grilled fish while it's still hot and watch it melt into every crevice, or let it pool over roasted vegetables for a glossy, citrusy finish. Cauliflower rice gets an instant upgrade too, soaking up the lemon-dill flavor in a way that makes a humble side dish feel genuinely crave-worthy. It keeps in the fridge for up to two weeks, so one quick batch means you have a flavor-packed secret weapon 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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