Low FODMAP Paleo Lemon Dill Ghee
Bright, herby, and deeply satisfying, this compound ghee brings together fresh lemon, fragrant dill, and rich clarified butter into something that feels far more special than the effort involved. It comes together in one small saucepan with just a handful of clean ingredients, making it an effortless way to elevate weeknight meals. For anyone navigating a low FODMAP approach, flavored butters and finishing sauces can be a minefield of hidden onion powders, garlic-heavy blends, or dairy additives — this one sidesteps all of that with total transparency. The optional garlic clove keeps things flexible depending on your current tolerance, and the rest of the ingredients are naturally gentle on digestion. Spooned over grilled fish, roasted vegetables, or cauliflower rice, it adds a pop of citrus and freshness that makes simple food taste restaurant-worthy. It sets beautifully into a soft, spreadable consistency at room temperature, and keeps in the fridge for up to two weeks so you always have something delicious on hand.
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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)
Can be omittedgarlic clove
- 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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