Lactose 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 made by simmering butter until the milk solids are removed, which means it delivers that rich, buttery flavor without the lactose — a genuine win for anyone who loves the taste of butter but not what it does to their stomach. The process here is beautifully simple: melt, whisk, and let it set. Within an hour you have a soft, spreadable finishing fat that elevates just about anything it touches. Spoon it over grilled fish and the lemon-dill combo sings, or let it melt into roasted vegetables for a glossy, flavor-packed finish. It keeps in the refrigerator for up to two weeks, so one quick batch means you have a versatile, restaurant-worthy condiment on hand all week long. If you've been reaching for plain oil out of habit, this is the upgrade your weeknight dinners have been waiting for.
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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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